Pasta e Fagioli (Italian Pasta and Bean Soup)

Rao's Pasta e Fagioli
  • ½ cup Rao’s Extra Virgin Olive Oil
  • 1 cup diced onion
  • 1/3 cup diced prosciutto or pancetta
  • 2 cloves garlic, peeled
  • 4 cups cooked beans with 1 cup of their cooking liquid or 2-15oz cans Great Northern or Cannellini beans with their liquid
  • 4 cups Chicken Broth
  • Salt and pepper to taste
  • 2 cups Rao’s canned imported Italian plum tomatoes, well drained and chopped
  • 1 pound Ditali pasta cooked
  • 1/4 cup freshly grated Pecorino Romano cheese, optional

1. Combine oil, onion, prosciutto, and garlic in a large saucepan over medium heat. Saute for about 5 minutes or until onions are translucent and begin to turn golden. Do not burn garlic.

2. Stir in beans and their liquid. Add broth and salt and pepper and bring to a boil. Add tomatoes and return to a boil. Lower heat and simmer, uncovered, for 10 minutes.

3. Stir in pasta and cook for an additional 5 minutes. Serve hot, sprinkled with Pecorino Romano cheese, if desired.

Note: You can eliminate the tomatoes for a rich, creamy soup; however, you might need to add additional bean or chicken broth if you prefer a thinner soup

~ Serves 4-6

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