Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make pantry pasta and fagioli.

Ingredients:
1 lb Tubetti Lisci pasta or Ditalinni
1 qt chicken stock
1 qt water
4 stalks celery ¼" dice
1 leek chopped
1 medium Spanish onion chopped
1 bunch Lacinato (Tuscan) kale (stem removed, rough chop)
4-5 cloves of garlic crushed and sliced
28 oz can good San Marzano whole peeled tomatoes (juices strained, hand crushed)
2, 16 oz cans cannellini beans
1, 16 oz can light red kidney beans
¼ cup good extra virgin olive oil plus more for garnish
Parmigiano Reggiano (as much as your heart desires)
10 sprigs thyme
3 bay leaves
¼ cup salt to season water
2 Calabrian chilis
2 tbs kosher salt
1 tbs black pepper

Directions:
Preheat a large pot on medium-high heat. Add olive oil.

Add celery and Spanish onions sauté for 1-2 minutes then add garlic, leek salt and pepper. Allow vegetables to sweat for an additional 4-5 minutes.

Crush tomatoes and add to pot. Stir constantly, do not let tomatoes burn. Cook tomatoes for 4-5 minutes.

Add chicken stock and water to pot. Cook for 30-45 minutes.

Strain beans and add to the pot. Stir and remove from heat.

Cook pasta in heavily salted water. Cook pasta 1 minute under recommended cooking time. Strain pasta and set aside.

Place pasta inside soup to have it thick and hearty. The pasta will absorb most if not all of the liquid.

If you want your pasta e fagioli "soupy" keep the pasta separate and add it to your bowl with some hot soup when serving.

When serving, garnish with olive oil drizzle and grated Parmigiano Reggiano.