Stephanie & Tony’s Table: Pasta Fagioli

Pasta Fagioli


1/4 cup extra virgin olive oil
1 large carrot, chopped
2 celery stalks, chopped
1/2 white onion, diced
2 garlic cloves
salt and pepper to taste
1/4 lb prosciutto
2 bay leaves
1 qt chicken stock
1 cup water
6 oz chopped tomato
1 15 oz can cannelloni beans
pinch oregano
2 cups cavatelli pasta

In a large soup pot, heat oil on medium-high heat and add in carrots, celery, onion, salt, pepper, and garlic.

When garlic becomes soft add in prosciutto and cook all together for a few minutes then add bay leaves, chicken stock and water.

When it all comes to a boil add in tomatoes, beans and oregano and cook together for 15 minutes before adding in pasta. Once pasta is al dente, serve hot.


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