NEW YORK(CBS 2) — In honor of National Pasta Day CBS 2’s Tony Tantillo is in the kitchen cooking up a tasty plate of pasta fagioli.


Pasta Fagioli

3 oz. Olive Oil

3 oz. Celery

2 oz. Carrots

4 c. Chicken Stock

12 oz. Can Borlotti Beans

12 oz. Can Cannellini Beans

8 oz. Pasta Shells (small)

3 oz. White Onions (Chopped)



In a stock pot, heat olive oil. Add celery, carrots, onions and cook until caramelized. Add chicken stock to pot and bring to boil. Add pasta and beans. Cook until the pasta shells are soft. Serve.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)

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