Many chefs have a version of a Fagioli soup. Here's my savory rendition with fresh herbs, white wine, homemade chicken stock, and topped off with fresh baked chili chive croutons.
Plus, a wine taste test...It's Zin, versus a red blend and chardonnay. Visit my blog to see which one is perfect pairing for this soup! And to see how to make these crunchy homemade croutons! Forget the crackers :) http://www.tipsyculinaryqueen.com
prep time40 Min
cook time1 Hr
dried purple basil
dried italian oregano
crushed red pepper flakes
stalks celery, chopped
of salt, or to taste
chardonnay (or other dry white wine)
homemade chicken stock (or canned)
italian style tomatoes (or 1- 28 ounce can of san marzano)
8 ounce can of tomato sauce
uncooked multigrain spiral pasta (you can use white but cook time may be less)
15 ounce can cannellini beans, with liquid
How To Make
Heat olive oil in a large saucepan over medium heat.
Add herbs and pepper.
Stir continuously to release oils. It only takes about 30 to 60 seconds. Be careful not to let them burn.
Toss in vegetables.
Once they are tender and translucent pour wine in.
Allow to deglaze for 3 or 4 minutes.
Dump in stock and stir until it dissolves to a smooth consistency (if using canned just cook for 2 or 3 minutes.)
Stir in tomatoes and sauce.
Then sprinkle with sugar.
Simmer this on low for about 20 minutes.
Add pasta and cook approximately 10 minutes, until pasta is tender.
Add undrained beans and mix well.
Serve with fresh grated Parmesan or Romano cheese.
You can also include fresh basil leaves for a garnish if you have any.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chardonnay Herb Fagioli Soup W/Chili Chive Crouton: