Tank Cooks Pasta Fagioli

Special episode with Brian Catanzarite, aka Pasta Fazool 

Thanks to Aaron Darko for the recipe idea

 Send recipes to NJTank99@gmail.com 

Ingredients 

• 1 tablespoon extra virgin olive oil
•  1 cup diced onion 
• 2 tablespoons minced garlic
•  1 cup quartered carrots 
• cannellini beans, rinsed and drained
•  1 15 oz can tomato sauce
•  1 dried bay leaf 
• ½ teaspoon dried basil
•  ½ teaspoon dried parsley
•  ½ teaspoon dried oregano
•  ½ teaspoon black pepper
•  ¼ teaspoon red pepper flakes 
• 4 cups chicken broth 
• 2 cups water
•  1 cup dry ditalini pasta

Directions:

1.  In a large pot, heat the olive oil over medium heat. 
2.  Sauté the onions, garlic, and carrots for 5 minutes or until onions are translucent and softened. 
3. Add beans, tomato sauce, basil, parsley, oregano, black pepper, red pepper, vegetable broth, and water to the pot. Stir together. 
4.  Cover the pot and turn the heat to high. Bring the soup to a boil. Stir occasionally to prevent it from sticking to the bottom of the pot. The soup should take about 10 minutes to come to a boil. 
5. Once the soup reaches a boil, remove the lid and reduce the heat to medium. 
6. Add pasta and stir together. Cook over medium heat for half the recommended cooking time on the package (cook time will vary depending on the pasta shape you use).