Pasta E Fagioli


2 Tbsp Pastene Minced Garlic
1 large vidalia onion, chopped
6 celery stalks, cut into 1" pieces
¼ cup Pastene Extra Virgin Olive Oil
1 28 oz can Pastene San Marzano Tomatoes
½ cup fresh parsley, chopped
1 cup fresh basil leaves, julienned
8 oz Pastene Italian Ditali, cooked in 4 cups salted water
2 14 oz cans Pastene White Kidney Beans and liquid, do not drain
red pepper flakes to taste
garlic salt to taste
black pepper to taste
Pastene Grated Romano Cheese
sea salt to taste
¼ cup water


by Alexia @Uhadmeatkitchen

  • In a large pot on medium heat, add the olive oil. Next, add in the garlic. Sauté the garlic until slightly golden.
  • Add in the red chili flakes to taste and the onions and celery.
  • Sauté the onions and celery until they are transparent.  Add in about ¼ cup of water. 
  • Add the tomatoes and break up with the back of a wooden spoon or a potato masher. Season to taste with garlic salt, and black pepper. Add in the basil and parsley.
  • Reduce heat to low and add the romano cheese to taste. Cook for about 30 minutes.
  • Add the beans and liquid and cook down for about 30 minutes.
  • Bring 4 cups of salted water to a boil and cook pasta until al dente. Drain well and add it into the soup along with the starchy pasta water.
  • Serve topped with grated romano cheese, toasted Italian bread and a garnish of fresh basil.

Product Used

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