pasta e fagioli soup

How To Make pasta e fagioli soup

• 1

  In a large sauce pan, heat the oil over medium-high heat; add the garlic and saute until golden. Add the tomatoes, broth, oregano, pepper, salt, and garlic powder.
• 2

  Reduce heat to medium and cook for 5 minutes, stirring frequently.
• 3

  Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.
• 4

  Meanwhile, in a medium-sized pot of boiling salted water, cook the ditalini until just barely tender; drain and add to the cannellini miniature.
• 5

  Add the Parmesan cheese, mix thoroughly, and serve.
• 6

  Note: Fagioli is the Italian word for "beans," that are used in this recipe. For a bit more flare, in place of Parmesan, shred some Asiago cheese over the soup. You'll enjoy its rich, nutty flavor
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