Pasta e Fagioli Quick and easy, a jar of garlic-infused sauce is a smart shortcut to a rich pot of pasta e fagioli—no need to add additional garlic or herbs. And if you can’t find ditalini pasta, you can also use orzo, acini di pepe, or small macaroni. 6 Servings 8 minutesPrep Time 25 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 3 tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste 1 1/2 cups chopped onion (about 1 medium) 1 cup chopped carrots (about 2 medium) 3/4 cup chopped celery (about 2 stalks) 4 cups unsalted chicken stock 2 (15-ounce) cans cannellini beans, drained 1 jar (24 ounces) Bertolli® Olive Oil & Garlic Sauce 1 cup uncooked ditalini pasta 6 tablespoons grated Parmesan cheese Chopped fresh parsley (optional) Directions Step 1: Heat Olive Oil in a Dutch oven or small stockpot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Step 2: Stir in chicken stock, cannellini beans, and Sauce. Bring to a boil over medium-high heat. Stir in pasta. Cook, uncovered, until pasta is tender, stirring frequently, about 15 minutes. Step 3: Season with salt and pepper, if desired. Top with Parmesan and parsley, if desired. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
