Pasta E Fagioli (Pasta and Beans) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
1 carrot, finely chopped |
1 celery, finely chopped |
2 garlic cloves, minced |
2 (15 ounce) cans cannellini beans, drained and rinsed |
3 cups chicken stock |
1 cup dry elbow macaroni |
1/4 cup grated romano cheese |
Directions:
1. In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute about 5 minutes, until onion is translucent.
2. Add the garlic and stir until fragrant, 30 seconds.
3. Add the beans and chicken stock. Bring to a simmer, cover, and simmer 5 minutes.
4. Add the pasta and season with salt. Cover and simmer until the macaroni is cooked through, 12 to 15 minutes.
5. Season with salt & black pepper. Stir in the romano cheese right before serving.
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