PASTA E FAGIOLI Zuccaro Family

Leslie MacArthur

By
@lamac

This is my family's Quick and Personal take on an great soup.. I used small shells the first time and the beans disappeared in the shell. I added another can thinking they had cooked out….turned into a very musical soup… LOL


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Comments:

Serves:

5 - 2 cup servings

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a lovely, hearty soup. We used orzo (a tiny pasta), but I think most any small noodle would work well. Add smoked sausage or chicken for a complete meal in a bowl!

Ingredients

2 can(s)
cannellini beans
1 can(s)
italian flavored stewed tomaotes
2 box
prepared chicken stock
1 c
pasta of choice (small)
1/2 c
sweet onions, diced
1 bunch
escarole, chop and cook
2 large
chicken buollion cubes
1 c
heavy cream
2 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
1. Chop the escarole into bite size pieces. Rinse thoroughly to remove all sand. Place in pan and cover with water, bring to boil and cook for 10 minutes. Drain and set aside.
2
Sauté onions in 2 tbs. olive oil
3
Add 2 cartons of chicken stock, and 2 bouillon cubes. Bring to a boil
4
Add pasta; cook till al dente
5
Add the cannellini beans, stewed tomatoes and escarole. Add the cream
6
Heat through and serve
7
Tip: Can be frozen and reheated.

About this Recipe

Course/Dish: Bean Soups, Cream Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian