Pasta Fagioli Recipe/How To Video by Laura Vitale "Laura In The Kitchen" Episode 45

Ingredients

• 3 cans (15 oz each) Cannellini Beans (rinsed and drained)
• 2 stalks Celery (diced)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 cup Tomato Puree (or crushed tomatoes)
• 8 oz Short Cut Pasta (such as ditalini, elbow, or small shells)
• 3 tablespoons Extra Virgin Olive Oil
• to taste Salt
• to taste Black Pepper
• 4 leaves Fresh Basil Leaves (torn)
• 6 cups Water

Instructions

1. Prepare Ingredients

   Rinse and drain the cannellini beans. Dice the onion and celery, and mince the garlic.

   Time: PT10M

2. Sauté Aromatics

   Heat the large pot over medium heat, add 3 tbsp olive oil, then add the diced onion and celery. Sauté for about 5 minutes until softened but not browned.

   Time: PT5M

   Temperature: medium

3. Add Garlic

   Add the minced garlic to the pot and sauté for 1 minute just until fragrant.

   Time: PT1M

   Temperature: medium

4. Combine Beans, Tomato Puree, and Water

   Stir in the rinsed beans, pour in 6 cups of water, and add the tomato puree. Mix well.

   Time: PT2M

5. Simmer the Soup

   Bring the mixture to a gentle boil, then reduce to medium‑low and let it simmer for 45 minutes, stirring every 20 minutes and checking that nothing sticks to the bottom.

   Time: PT45M

   Temperature: medium

6. Add Pasta

   Add the short‑cut pasta to the pot, leave the lid off, and cook for about 10 minutes until the pasta is al dente and the soup has thickened.

   Time: PT10M

   Temperature: medium

7. Season and Garnish

   Season the soup with salt and pepper to taste, then stir in the torn fresh basil leaves. Remove from heat.

   Time: PT2M

8. Serve

   Ladle the hot soup into bowls and serve with crusty Italian bread on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

8 g

Fiber

10 g