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Easy Pasta E Fagioli
Category
Soup
Prep Time
15 minutes
Cook Time
75 minutes
Ingredients
-
1 cup dried borlotti beans
-
2 tablespoons olive oil
- 1 large yellow onion, diced into ½” pieces
- 1 3/4 teaspoons kosher salt, divided, plus more to taste
-
1 tablespoon Tuscan Grill Herb Blend
-
19.4-ounce jar whole tomatoes
- 4 cups chicken or vegetable stock
- 1 cup water
-
1 1/2 cups Gnocchetti Napoletani pasta
- Fresh parsley, chopped, for garnish
- Bread, for serving, if desired
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and 1/4 teaspoon of salt, and cook until softened and translucent, about 5-7 minutes. Stir in the Tuscan Grill Herb Blend and cook for another minute until fragrant.
- Add the tomatoes and their juices to the pot, and cook for 5 minutes, gently smashing the tomatoes against the side of the pot with a wooden spoon to break them up slightly.
- Add the soaked and drained borlotti beans, chicken stock, and water to the pot. Turn up the heat to high and bring to a boil, then reduce to a simmer. Cover and cook until the beans are tender, about 45 minutes to 1 hour. Check occasionally and add more stock or water if needed to keep the beans submerged.
- Once the beans are tender, season the soup with 1 1/2 teaspoons of salt. Continue to simmer the soup and add the Gnocchetti Napoletani pasta to the pot. Cook until the pasta is tender, about 10 minutes.
- Taste the soup and add more salt if necessary. Ladle the Pasta e Fagioli into bowls and garnish with chopped fresh parsley. Drizzle with a little extra olive oil if desired, and serve with crusty bread.
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