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D Pasta E Fagioli

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Makes: 4 servings adjust



  • 1 tablespoon Extra Virgin Olive Oil
  • 2 Carrots, diced
  • 3 stalks Celery, diced
  • 2 cloves Minced Garlic
  • 1 small Zucchini
  • 1 Red Pepper
  • Salt and Pepper

Step 1

In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add optional zucchini and red pepper after 2 minutes.


  • 1 sprig Fresh Oregano
  • 2 12 cups Vegetable Broth
  • 28 ounces Canned Diced Tomatoes
  • 1 Parmesan Rind
  • 1 cup Ditalini Pasta
  • 1 can Canned Cannellini Beans, rinsed, drained

Step 2

Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.
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