Sure! Here's a recipe for Pasta e Fagioli inspired by Giada De Laurentiis:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup ditalini pasta (or any small pasta)
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add the minced garlic, dried Italian seasoning, salt, black pepper, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes and their juices. Cook for 5 minutes, allowing the flavors to meld together.
- Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
- Add the cannellini beans to the pot and continue to simmer for an additional 10 minutes.
- In the meantime, cook the ditalini pasta according to the package instructions in a separate pot. Drain the pasta and set aside.
- Once the soup has simmered and the flavors have developed, stir in the cooked pasta and chopped parsley. Let it simmer for another 5 minutes to heat through.
- Taste the soup and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with grated Parmesan cheese if desired.
Enjoy your hearty and delicious Pasta e Fagioli!
