Pasta Fagioli

Pasta fagioli can be served as a first course, or an entree with a simple green salad and some bread. Serves 4

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place a large skillet over medium low heat, add the onion, celery, carrots, garlic and ¼ cup chicken stock. Cook until the vegetables are tender, about 20 minutes.

Step 2

Add the tomatoes and remaining stock. If you are using dried rosemary, add it now. Raise the heat to medium high and bring to a low boil. Reduce heat to low and cook for one hour.

Step 3

Add the beans and cook until heated throughout, 5 - 10 minutes.

Step 4

Bring a large pot of water to boil. Cook the pasta until al dente and transfer to a mixing bowl. Add the bean mixture and toss well. If you are using fresh rosemary, add it just prior to serving. Serve from the pot or place in a large ceramic bowl.