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Pasta e Fagioli
Directions
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Ingredients :
1 tablespoon olive oil
2 stalks celery
finely chopped
2 medium carrots
finely chopped
1 medium onion
chopped
2 cloves garlic
minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning
crushed
1 (14.5 ounce) can diced tomatoes
undrained
¾ cup short tube-shaped ditalini pasta
cooked and drained
1 (15 ounce) can white kidney beans (cannellini)
undrained
Methods :
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 pureed mixture into the skillet. Cook over medium heat until the mixture is hot.