PASTA E FAGIOLI (SALLYE)

sallye bates

By
@grandedame

This is a classic Italian soup that is good served with garlic toast or italian bread


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1/2 c
chopped onion
1/2 c
sliced carrot (i use matchstick carrots)
1/2 c
celery, diced
4 Tbsp
extra virgin olive oil
2 clove
garlic, finely chopped
2 can(s)
low sodium chicken broth
1 can(s)
cannellini beans (15 oz)
1 can(s)
diced fire roasted tomatoes (14-15 oz)
1 c
cut green beans, fresh or frozen
1 c
frozen small lima beans
1 can(s)
hunts tomato paste (small)
1 c
ditalini pasta, uncooked (this is the little round tubular ones)
2 c
packed dark green leafy veggies (kale, escarole, chard. arugula)
1/4 c
grated romano cheese
salt & pepper to taste

Directions Step-By-Step

1
Combine onion, carrot, celery, olive oil and garlic in large non-stick saucepan. Cover and cook over low heat about 10 minutes until vegetables are tender but not brown
2
Stir in broth, cannellini beans, tomato paste, and tomatoes with liquid. Cover and cook about 15 minutes until flavors are blended
3
Add pasta, green beans, lima beans and escarole to saucepan.

Cook uncovered 10-12 minutes or until vegetables are very tender and mixture is thick

Add salt and pepper to taste

Blend in cheese and serve with a sprinkle of grated cheese on top

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy