Awesome White Pasta Fagioli

Enjoy a Delicious White Pasta Fagioli with Mama Patierno’s® Organic Italian Seasoning

Are you looking for a new recipe to impress your friends and family? Try Mama Patierno’s® White Pasta Fagioli. It’s different from most Pasta Fagioli recipes that use a red sauce. This recipe uses a white sauce, made with Mama’s Organic Italian Seasoning. You can buy this amazing seasoning here on the website.

Mama Patierno’s® White Pasta Fagioli is simple to make and so delicious. The organic Italian seasoning adds a unique flavor that you won’t forget. This is a dish you’ll want to make over and over again.

Why You Should Try Pasta Fagioli This Recipe

Firstly, the white sauce is creamy and delightful. Additionally, the Italian seasoning from Mama Patierno’s® gives it a special taste. Moreover, it’s a meal that everyone will enjoy. Make sure you have some Italian bread on hand. Dunking the bread into the sauce is a special treat.

Interestingly, Pasta Fagioli is often mispronounced or misspelled. You might see it called Pasta Fazool, Pasta Faggioli, or Pasta Fazule. No matter what you call it, the taste remains incredible.

In conclusion, Mama Patierno’s® White Pasta Fagioli recipe is a must-try. It’s easy to make and perfect for any occasion. Don’t forget to grab Mama’s Organic Italian Seasoning from the website to make this dish even better. Your friends and family will thank you!

Enjoy cooking and savor every bite!

Mama Patierno’s® Awesome White Pasta Recipe PDF

Ingredients:

- - 2 Large Celery Stalks
  - 4 Garlic Cloves or more to taste
  - 4 Bay Leaves
  - ½ Sweet Onion
  - 2 tablespoons butter
  - 1 tablespoon olive oil
  - 48-ounce low sodium chicken broth (6 cups)
  - 16-ounce water (2 cups)
  - ½ lb. ditalini pasta
  - 4 – 15 oz cans of Cannellini Beans
  - 3 or 4 tablespoons of Mama’s Italian Seasoning
  - 2 teaspoons of fine sea salt or garlic salt or more to taste
  - 1 teaspoon of white pepper
  - ½ teaspoon of fine crushed red pepper or cayenne pepper
  - 3 tablespoons of fresh parsley chopped
  - 4 oz of pancetta diced/cubed into small pieces and browned
  - 4 oz of clam juice (if no allergies)
  - 4 tablespoons of grated pecorino cheese or parmesan
  - ½ cup Wondra (very fine flour) if no allergies

How to Make:

- - Chop or mince the onion, garlic, celery
  - Add 1 tablespoon butter to pot and melt and add the minced onion, garlic and celery.
  - Add the white pepper, salt and red pepper and cook over low to medium heat for 5 minutes
  - While that is cooking drain and rinse two cans of beans and puree the beans
  - Add the pureed beans plus two additional cans of rinsed beans to the pot
  - Add the ditalini pasta
  - Add the browned pancetta (or use crumbled light crisp bacon). If you don’t have pancetta or bacon you can skip as it will still taste great.
  - Add the broth and water and bring to a boil and let simmer for 10 minutes
  - Add 3 to 4 tablespoons of Mama’s Organic Italian Seasoning
  - Add 4 bay leaves, 3 tablespoons of parsley, 1 more tablespoon of butter, 1 tablespoon of olive oil, clam juice and ½ cup of Wondra and stir
  - Stir in 4 tablespoons of grated Romano or parmesan cheese
  - Let simmer another 5 to 10 minutes and stir periodically
  - Let sit for 5 to 10 minutes to thicken and add salt or pepper to taste if needed.

Note:

This will serve 6 people. Be sure to add parmesan cheese in your bowl too and dunk your Italian bread! If you reheat the next day, you’ll need to add more chicken broth.

Quick Version:

You can put the celery, onion, garlic cloves, 2 cans of cannellini beans, some of the chicken broth and/or water in a blender all at once, add to the pot, add remaining ingredients, and bring to a boil etc.