Pasta Fagioli with Fresh Pesto
Pasta Fagioli with Fresh Pesto
Cook Time
36 mins
Total Time
36 mins
Course:
Soup
Cuisine:
Italian
Ingredients
- 3 tbsp olive oil extra virgin
- 3 ribs celery chopped
- 1 pc small onion chopped
- 3-4 pcs medium garlic cloves finely minced
- 4 cups chicken stock preferably homemade, divided
- 1 tsp oregano dried
- 1 tsp basil dried or
- 1 tbsp fresh basil
- 3 sprigs fresh rosemary finely chopped or
- 1 tsp dried rosemary
- pinch red pepper flakes crushed (optional)
- 3 pcs medium tomatoes finely chopped seeds and pulp removed
- 2 pcs medium tomatoes seeds and pulp removed, pureed
- 3/4 cups ditalini or elbow pasta uncooked
- 1 can cannellini beans with liquid
- salt and pepper to taste
Optional Garnish
- fresh pesto recipe included
Instructions
-
In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery and onions and sauté until tender, but not mushy. Add garlic and cook for 30 seconds to one minute. Do not brown.
-
Add 2½ cups of chicken broth to pot. Season with oregano, basil, rosemary and crushed red pepper flakes, if desired. Sprinkle with salt and pepper.
-
Add chopped and pureed tomatoes to pot. Simmer on low for 20 – 25 minutes. Add uncooked pasta and cook until tender. Approximately 10 minutes.
-
Add beans and reserved liquids to pot and heat through. Ladle into bowls and tops with a dollop of fresh pesto, if desired.
-
Serve with freshly grated or shaved Parmesan cheese and crusty Italian bread.
