Pasta e Fagioli

Pasta e Fagioli

When in Rome… This is for me, one of the dishes that represents Italy all over the world, and I learned how to make it when my girls were small. It’s a great balanced dish for small children, and definitely a favorite!!!

Ingredients:

1 slice of Prosciutto or Pancetta

1 Tbsp. Olive Oil

4 oz Yellow Onion Chopped

2 oz Celery Chopped

2 oz Carrot Chopped

1 ea Garlic clove Minced

1 Can (15 oz) Crushed Tomato

1 Can (13 oz) Borlotti Beans (Kidney or Pinto beans will work if you can’t find Borlotti)

3 C Vegetable Broth

1 Tsp Kosher Salt

½ tsp Black Pepper

8 oz Pasta Ditalini

Instruction:

1. Sautee onions, carrots, celery, garlic and prosciutto with a pinch of S&P in olive oil until onion is soft.

2. Add broth, tomatoes, beans and simmer for 15 min.

3. Bring to a boil, add pasta and cook high simmer until pasta is al dente. About 10 min, depending on the pasta.

Note: You can do step 1 and 2 ahead of time and step 3 right before serving.