Pasta e Fagioli
This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Ingredients
1 tablespoon olive oil
2 stalks celery, finely chopped (about 1 cup)
2 medium carrot, finely chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
2 cups Swanson® Chicken Broth
1 teaspoon Italian seasoning, crushed
14.5 ounces can diced tomatoes, undrained
0.75 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained
15 ounces can white cannellini beans, undrained
2 stalks celery, finely chopped (about 1 cup)
2 medium carrot, finely chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
2 cups Swanson® Chicken Broth
1 teaspoon Italian seasoning, crushed
14.5 ounces can diced tomatoes, undrained
0.75 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained
15 ounces can white cannellini beans, undrained
Instructions
Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
Add the pasta and beans and cook for 5 minutes.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into the skillet. Cook over medium heat until the mixture is hot.
Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
Add the pasta and beans and cook for 5 minutes.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into the skillet. Cook over medium heat until the mixture is hot.
Pasta e Fagioli
This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.
Directions
Print
Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.Add the pasta and beans and cook for 5 minutes.Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into the skillet. Cook over medium heat until the mixture is hot.
Ingredients
1 tablespoon olive oil2 stalks celery, finely chopped (about 1 cup)2 medium carrot, finely chopped (about 1 cup)1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced2 cups Swanson® Chicken Broth1 teaspoon Italian seasoning, crushed14.5 ounces can diced tomatoes, undrained0.75 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained15 ounces can white cannellini beans, undrained
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