PASTA E FAGIOLI (Sallye)

1
sallye bates

By
@grandedame

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 1 medium
    white onion
  • 2 ribs
    celery
  • 8 oz
    matchstick carrots
  • 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
  • 7 to 10 oz
    frozen whole kernel corn (optional)
  • 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

How to Make PASTA E FAGIOLI (Sallye)

Step-by-Step

  1. Peel onion and quarter and place in food processor.
    Cut celery into 1-1/2" pieces and add to food processor.
    Peel garlic cloves and add to food processor.
    Pulse just until coarsely diced.
  2. 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
  3. Stir in broth, cannellini beans, tomato paste, and tomatoes with liquid. Cover and cook about 15 minutes until flavors are blended
  4. Add pasta, corn, green beans, lima beans and escarole to mixture.

    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

Printable Recipe Card

About PASTA E FAGIOLI (Sallye)

Course/Dish: Bean Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian Dairy Free



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