Pasta e Fagioli
(9 serves 6-8)
- 1 large onion, cut into 1-inch pieces
- 8 cloves garlic, peeled and sliced
- ¼ cup olive oil
- 2 carrots, cut into ¼-inch dice
- 8 cups chicken bouillon
- 1 28-oz can diced tomatoes
- 1 lb small pasta, such as shells or elbows
- 2 16-oz cannellini beans, drained and rinsed
- 4 oz butter
- 3 Tb dried oregano
- Salt and pepper to taste
- ½ cup chopped fresh parsley
- ¼ cup balsamic vinegar
- Shaved cheese, such as Parmesan or Romano, for serving, optional
Sauté the onion in the olive oil over medium heat for about six minutes until they soften. Add the garlic and the carrot and sauté for an additional three minutes. Add the chicken bouillon, the canned tomatoes with the juice they’re packed in, the pasta, the beans and the oregano. Bring to a boil, reduce the heat to a simmer and cook, stirring occasionally, for about 10 minutes. Add the balsamic vinegar, the butter, parsley, and salt and pepper to taste. Cook for about another five minutes until the pasta is cooked but still a little firm. Most of the liquid will have been absorbed but it will still be slightly brothy. Adjust the seasoning, sprinkle with some shaved cheese if using and serve.
