Monday, October 10, 2011

Pasta Fagioli

This is a hearty Italian soup, healthy and high in fiber.  My boys LOVED it!  Will definitely make this again.

Pasta Fagioli (Pasta and Beans)
Source: Skinny

• 1 tbs olive oil

• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
• salt and pepper to taste
• 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
• Grated Parmigiano or Romano (optional)

In a deep pot, saute onion and garlic in olive oil over medium heat.
Add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to package. Top with cheese.

post signature


kristina said...

Great soup! Another family favorite! Thanks, Karen, for sharing so many yummy recipes!

Kiki Wenzel said...

When do you add the beans and the second cup of water? Are the beans supposed to be drained and rinsed?

karen richardson said...

I've not made this soup for quite some time. Yes, I rinse and drain the beans and just add water all at the same time. I've come across an even better Pasta Fagioli recipe recently. Just google Olive Garden's copycat recipe for Pasta Fagioli. I cut the recipe in half and it still makes a HUGE amount. My 7 year old twins love it and take it to school in their thermos!