In a large saucepan, heat oil. Add garlic, onion, carrot and celery and cook over medium heat, stirring occasionally, for 7-10 minutes or until onions are tender.
Dump entire contents of the can of white kidney beans into a bowl. With a potato masher or fork, partially mash the beans, then add to the saucepan along with the drained red kidney beans, broth, tomatoes, salt and pepper. Bring to a boil over high heat.
Add the pasta, parsley and basil and cook for 8-10 minutes or until the pasta is tender but not mushy. Serve immediately with freshly grated Parmesan cheese.
Originally Submitted
4/3/2008
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