CORWYNN's Pasta e Fagioli I

    CORWYNN's Pasta e Fagioli I

    Save this recipe

    180 people made this

    About this recipe: Rich and savoury, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 cup chopped onion
    • 3 cloves garlic, minced
    • 2 (400g) cans stewed tomatoes
    • 3 cups (750ml) low-sodium chicken broth
    • 1 (15 ounce) can cannellini beans
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon dried Italian basil leaves
    • 1/4 teaspoon ground black pepper
    • 1 pinch ground black pepper
    • 2/3 cup (70g) seashell pasta

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat oil in 4-litre Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
    2. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
    3. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate