30-Minute Pasta e Fagioli
30-Minute Pasta e Fagioli is packed with healthy veggies and beans, and comes together FAST on a busy weeknight.
Servings 8
Calories 359kcal
Ingredients
- 2 medium carrot
- 2 stalk celery
- 1/2 medium onion
- 28 ounce cannellini (white kidney) beans, canned
- 2 clove garlic
- 2 tablespoon olive oil
- 1/2 teaspoon rosemary, fresh
- 1/2 teaspoon oregano, dried
- 32 ounce chicken broth, low-sodium
- 28 ounce crushed tomatoes, canned
- 1 cup macaroni pasta, dry
- 2 tablespoon parsley, fresh
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/4 cup Parmesan cheese, grated
Instructions
- Peel and finely chop carrots. Finely chop celery and onion. Rinse and drain beans and mince garlic.
- Heat the oil in a large pot over medium heat, then add onions, carrots, and celery, and saute 5 minutes, until starting to soften.
- Add the garlic, minced rosemary, and oregano, and saute one minute more.
- Pour in the broth, tomatoes, and beans, then cover and simmer ten minutes.
- Add macaroni noodles and simmer uncovered about 7 more minutes, until pasta is just cooked.
- Stir in parsley, taste, and adjust salt and pepper as needed.
- Serve hot with a sprinkle of cheese on top.
