Pasta e Fagioli A La Giorgio

pasta fagioliPasta e Fagioli A La Giorgio

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1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon dried basil
2 teaspoons dried oregano
Dash of red pepper flakes
1 cup chopped whole tomatoes, with juices
4 cups low sodium chicken stock, or vegetable stock
2 cans northern white beans, drained and rinsed
1 1/2 cups tiny pasta shells (ditalini)
2 tablespoons fresh chopped parsley
Freshly grated Parmesan and black pepper for garnish
Salt to taste


In a large heavy pot, heat olive oil

Over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic . Add dried basil, oregano, and red pepper flakes and toss to coat.

Stir in tomatoes, beans and stock bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper

That’s Pasta Fagioli!  Enjoy

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