Pasta Fagioli With Parmigiano-Reggiano

Pasta E Fagioli With Parmigiano-Reggiano

Pasta Fagioli With Parmigiano-Reggiano

5 min
2 hr

1 tablespoon Balducci's Extra Virgin Olive Oil

1 cup celery, coarsely chopped

1 medium onion, coarsely chopped

2 garlic cloves, minced

1/3 pound cannellini beans

1 bay leaf

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 1/2 cups chicken broth 

3 cups water

14 ounce can tomatoes, drained

3 ounce small tubular pasta, such as ditali

Salt and pepper

Grated Parmigiano-Reggiano and chiffonade of basil for garnish 


Heat olive oil in a large, heavy bottom sauce pot over medium heat. Add celery, onion and garlic and cook until they are soft, about 4-5 minutes. Add the beans, dried herbs, broth, water, and tomatoes, then bring to boil, cover, and reduce heat to low. Cook covered, stirring occasionally, until beans are soft, about 1 1/2 hours. 

Add the pasta and cook an additional 10-15 minutes until pasta is al dente. Season with salt and pepper as needed. Garnish with grated cheese and fresh basil chiffonade.