Pasta e Fagioli Recipe

Pasta e Fagioli Recipe

  • 1 tablespoon olive oil
  • 2 stalks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • 1 teaspoon Italian seasoning, crushed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3/4 cup short tube-shaped ditalini pasta, cooked and drained
  • 1 (15 ounce) can white kidney beans (cannellini), undrained
  1. Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
  2. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
  3. Add the pasta and beans and cook for 5 minutes.
  4. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
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