Pasta e fagioli (pronounced pah-sta eh fah-joh-lee) literally means “pasta and beans” in Italian. But don’t let the simple name fool you—this dish is anything but plain. With a savory tomato and chicken broth base, fragrant Italian herbs, and tender pasta, this rustic stew turns everyday ingredients into a cozy, crave-worthy meal you’ll want on repeat.
Ingredients
-
2 celery stalks, chopped
-
1 onion, chopped
-
2 medium tomatoes, peeled and chopped
-
1 (14–15 oz) can cannellini beans (with liquid)
-
1 tablespoon olive oil
-
3 garlic cloves, minced
-
2 teaspoons dried parsley
-
1 teaspoon Italian seasoning
-
¼ teaspoon crushed red pepper flakes
-
8 ounces tomato sauce
-
14½ ounces chicken broth
-
Salt and black pepper, to taste
-
1 cup uncooked spinach pasta
How to Make Pasta Fagioli (Copycat Style)
Please Head On keep on Reading (>)
