Florida Pasta Fagioli

Pin Email Print Text List

Ingredients

4 small Florida tomatoes, roughly chopped

2 Florida carrots, diced small

2 ribs Florida celery, diced small

1 medium onion, diced small

2 garlic cloves, minced

1 tablespoon fresh rosemary, finely chopped

2 (15-ounce) cans great northern beans, cannellini beans or pinto beans, rinsed and drained

1 (32-ounce) can plum tomatoes, slightly crushed with fork or hands

4-6 cups chicken or vegetable stock

1-2 cups tiny pasta, such as elbow macaroni or ditalini, cooked

1 teaspoon all-purpose seasoning, such as Everglades

2 tablespoons fresh parsley, finely chopped

½ cup Parmesan cheese, grated

Sea salt and fresh ground pepper, to taste

Preparation

Heat oil in a large pot over medium-high heat. Add the onion, carrots and celery, and stir until softened, about 5 to 6 minutes. Stir in the garlic, all-purpose seasoning and rosemary, and cook for 1 minute. Add the beans, canned tomatoes, ¾ of the Florida tomatoes and chicken stock. Bring to a boil and then reduce to a simmer; cook for 20 minutes. Stir in the cooked pasta and simmer an additional 5 to 10 minutes. Taste and adjust seasoning if needed. Finally, stir in fresh parsley and garnish with remaining Florida tomatoes and grated Parmesan.

Fresh tip: Add Italian sausage, pancetta or bacon to bulk up the protein content.

Florida Pasta Fagioli

Ingredients

Preparation

Some of Our Favorite Recipes