Saturday, May 21, 2005

Pasta e Fagioli

Pasta e Fagioli (Adapted from Everyday Food)

1 tablespoon extra-virgin olive oil
3 celery stalks, diced
2 medium carrots, diced
1/2 cup diced onion
2 garlic cloves, minced
salt and fresh ground black pepper
1 sprig oregano
28 ounce can diced fire-roasted tomatoes
2 1/2 cups vegetable broth
1 Parmesan cheese rind
1 cup dry ditalini pasta
16 ounce can chickpeas, rinsed and drained
fresh grated Parmesan cheese, for serving

In a Dutch oven, heat oil over medium. Stir in celery, carrots and onion - season with salt and pepper and cook, stirring occasionally, until the vegetables are soft, about 7 to 9 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add oregano, tomatoes, broth and Parmesan rind into the pot - increase heat to high and allow mixture to simmer rapidly until liquid thickens slightly, about 5 minutes.

Stir in pasta and cook, partially covered, until tender, about 9 to 14 minutes. Add beans - cook until warmed through, about 3 minutes. Just before serving, remove cheese rind. Sprinkle each plated portion with Parmesan cheese to finish.

Makes about 4 servings.

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