This was a fantastically good, filling Pasta e Fagioli Soup. I used turkey broth but you could as easily use vegetable broth or chicken broth. I mostly followed the recipe in Cheap. Fast. Good!
Pasta e Fagioli Soup
Ingredients
- 2 tsp oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced thinly
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 6 cups chicken or turkey broth
- 1 can diced tomatoes with juices
- 1 tsp Italian seasoning
- 1 cup elbow macaroni
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can white beans, rinsed and drained
- salt and pepper to taste
- grated Parmesan cheese to taste
Instructions
- Heat the oil in a soup pot and saute the onion, carrots, and celery 5 minutes or so, until soft, stirring periodically. Add the garlic and stir and cook another minute or two.
- Add the broth, tomatoes and Italian seasoning. Bring to a boil, stirring now and then.
- Add the macraoni and stir to make sure it doesn’t stick to the bottom of the pot. Cook 7-8 minutes at a boil. This is a great time to get the beans ready and grate the cheese!
- Add the beans, stirring, and cook another 3-4 minutes. Taste and season. Serve with Parmesan to pass at the table.
They said this serves six and I’d put it more at 8. I served it with garlic bread for dinner and it won rave reviews, except for the tomatoes, which I agreed with. I had some leftovers for lunch today and it was just as good, or better.
Try a 15 ox. can of Contidina Italian Seasons tomato sauce and 1-14oz. can of fat free-less sodium chicken broth instead of diced tomatoes.
I make what I call my “Italian Soup“. It was “inspired by” Pasta e Fagioli that I had at a restaurant. About a year later, I went back to that restaurant and realized that my soup tasted nothing like theirs, but my entire family loves my soup!