Pasta Fagioli

Based on 2 ratings | Read Review
10 minutes prep time
25 minutes cook time
Serves 6-8

Ingredients

30 mL olive oil 2 tbsp
2 cloves garlic, minced 2
1 onion, diced 1
1 carrot, diced 1
1 stalk celery, diced 1
1 can (19 oz/540 mL) white kidney beans, undrained 1 can
1 can (19 oz/540 mL) red kidney beans, drained and rinsed 1 can
900 mL Knorr Vegetable Broth 1 carton
500 mL diced canned tomatoes 2 cups
2 mL salt 1/2 tsp
1 mL black pepper 1/4 tsp
250 mL pasta shells or elbows 1 cup
50 mL chopped fresh parsley 1/4 cup
30 mL chopped fresh basil 2 tbsp

Directions

In a large saucepan, heat oil. Add garlic, onion, carrot and celery and cook over medium heat, stirring occasionally, for 7-10 minutes or until onions are tender.

Dump entire contents of the can of white kidney beans into a bowl. With a potato masher or fork, partially mash the beans, then add to the saucepan along with the drained red kidney beans, broth, tomatoes, salt and pepper. Bring to a boil over high heat.

Add the pasta, parsley and basil and cook for 8-10 minutes or until the pasta is tender but not mushy. Serve immediately with freshly grated Parmesan cheese.

Reviews (1)

On 11/9/2009 12:52:02 PM,  Margarida wrote:
Very easy and delicious. Amazing comfort food. Our family loves this receipe
Margarida rated this recipe as being: Not Rated
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