Pasta e Fagioli
Pasta e Fagioli, which in Italian means ‘pasta and beans’. This is one of my most favorite soups ever. It’s certainly not the most beautiful soup in the world, but it’s filling and comforting and always reminds me of home! I haven’t made it in forever, but I really got a craving for it while I was sick last weekend and just had to make a big pot to enjoy this week.
People can be very particular about pasta e fagioli. Some versions have meat, some are spicier than others, some have more beans, but I like mine more on the traditional and plain side, but with a touch of red pepper for a little heat! I think this is a great soup for dinner if you are trying to do a meatless meal. It’s simple to make and it’s also very inexpensive which makes it great for serving a family. And as an added bonus, It freezes really well also which is great in my house since there are just two of us and we often can’t eat a huge pot of soup fast enough. Serve it with some warm and crusty bread and you’ve got a really good dinner!
- 2 tbs. extra virgin olive oil
- 1 cup diced celery
- 3/4 cup sliced or diced carrots
- 2 garlic cloves, minced
- 4 (14-ounce) cans chicken or vegetable broth
- 1 (15-ounce) can petite-diced tomatoes
- 1 can (15-ounces) cannellini beans, drain half the liquid
- 1/2-3/4 lb. ditalini pasta (depending on how much pasta you like in your soups!)
- 1/2 teaspoon crushed red pepper (optional; can adjust for heat)
- salt and pepper to taste
- Parmesan cheese
- In a large pot, heat olive oil on medium high heat. Add garlic, celery, and carrots. Cook for approximately 3 minutes. Add diced tomatoes (including the liquid). Allow mixture to simmer and for tomato liquid to cook down a bit, approximately 3 minutes. Add broth and bring to a simmer, lower heat to low. Add salt and pepper to taste.
- In a separate pot, cook pasta according to package directions. Allow pasta to be slightly al dente as it will continue to cook more when added to soup.
- Discard about half the liquid from the beans and then pour the remaining liquid and beans to soup. Add the crushed red pepper and additional salt and pepper if needed. Add pasta to soup. Let simmer on low for 10 minutes. Serve with Parmesan cheese sprinkled on top!
Amount Per Serving: Calories: 287Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 406mgCarbohydrates: 43gFiber: 5gSugar: 6gProtein: 12g
Original post: Pasta Fagioli