Real Recipes From Real Home Cooks ®

pasta e fagioli zuccaro family

★★★★★ 4
a recipe by
Leslie MacArthur
Rockledge, FL

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

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 5 - 2 cup servings
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For pasta e fagioli zuccaro family

  • 2 can
    cannellini beans
  • 1 can
    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 lg
    chicken buollion cubes
  • 1 c
    heavy cream
  • 2 Tbsp
    olive oil, extra virgin

How To Make pasta e fagioli zuccaro family

  • 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.