Pasta Fagioli

Pasta Fagioli (pasta and beans) is an incredibly hearty traditional Italian dish that is just perfect for fall. This recipe makes a fagioli so thick you can stand a spoon up in the pot, so it's sure to warm you to the bone and fill your tummy. Even better, it goes from prep to plate in half an hour.

Ingredients

1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
½ c. carrots, chopped
½ large onion, grated
5 cloves garlic, pressed or grated
1 sprig fresh thyme
1 sprig fresh rosemary
1 dried bay leaf
2 tbsp. tomato paste
2-14.5 oz. cans diced tomatoes
8 c. low sodium vegetable broth
2-15 oz. cans low sodium red kidney beans, rinsed
16 oz. ditalini pasta
2 tsp. kosher salt
1 tsp. fresh ground black pepper

Directions

Heat butter and oil in an 8 quart stock pot over medium high heat. Add onion and carrots to pan and cook until onions are almost translucent; add garlic, thyme sprig, rosemary sprig, and bay leaf. Add tomato paste, chicken broth, tomatoes, beans salt and pepper. Cover and bring to a boil. 

Add pasta and cook according to the package directions, about 7 minutes. Remove from heat, remove herb stems, serve and enjoy!