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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Growing up, my grandmother made Pasta Fagioli all the time. The style of Pasta Fagioli she made was more of a pasta dish and not a soup. I always keep extra pasta water on the side, before draining the Ditalini noodles to help thin out the dish, after it's cooked. I hope you enjoy it as much as my family did. Sprinkle some Parmigiana Cheese on top before serving....Locatelli is best Ingredients:
1 lb ditalini |
1 onion, finely chopped |
2 stalks celery, finely chopped |
3 garlic cloves, minced |
2 tablespoons olive oil |
2 teaspoons parsley |
1 teaspoon italian seasoning |
14 1/2 ounces chicken broth |
1 (15 ounce) can tomato sauce |
1/2 teaspoon crushed red pepper flakes |
2 (15 ounce) cans kidney beans |
salt & pepper |
Directions:
1. Cook Ditalini Pasta according to directions on box and drain. (Reserve some of the pasta water on the side to add to broth later).
2. While pasta is cooking, add Celery, Onion, Garlic, Parsley, Italian Seasoning and Olive Oil to stock pot and cook till onions are translucent.
3. Add Chicken broth, Tomato Sauce, red pepper flakes and kidney beans to pot and stir well . (Do not drain the kidney beans).
4. Once the mixture comes to a boil add the cooked Ditalini Pasta and stir well. If the mixture is too dry add pasta water. Taste and add Salt & Pepper as needed.
5. Serve immediately with some Italian cheese sprinkled on top.
6. I keep extra Pasta water in a seperate container and if the dish becomes dry add some of the pasta water.
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