pasta e fagioli soup

Name: Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 1/4 cup(s) 1/4 cup olive or vegetable oil; 4 clove(s) 4 cloves garlic, coarsely chopped; 1 can(s) 14-1/2 ounce diced tomatoes; 1 3/4 cup(s) chicken broth; 2 teaspoon(s) dried oregano; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) salt; 1 teaspoon(s) garlic powder; 2 can(s) 15-ounce cannellini beans, not drained; 1/4 cup(s) chopped fresh parsley; 1/2 pound(s) ditalini pasta; 1/4 cup(s) grated parmesan cheese

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Butch Fertic

Kissimmeee, FL

Updated on Sep 26, 2013

Shred some Asiago cheese over the soup. You'll enjoy its rich, nutty flavor.

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Bring a little taste of Italy into your at home.

prep time 15 Min

cook time 20 Min

method ---

yield 6 serving(s)

Ingredients

1/4 cup 1/4 cup olive or vegetable oil
4 cloves 4 cloves garlic, coarsely chopped
1 can 14-1/2 ounce diced tomatoes
1 3/4 cups chicken broth
2 teaspoons dried oregano
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon garlic powder
2 cans 15-ounce cannellini beans, not drained
1/4 cup chopped fresh parsley
1/2 pound ditalini pasta
1/4 cup grated parmesan cheese

How To Make pasta e fagioli soup

Step 1

In a large sauce pan, heat the oil over medium-high heat; add the garlic and saute until golden. Add the tomatoes, broth, oregano, pepper, salt, and garlic powder.

Step 2

Reduce heat to medium and cook for 5 minutes, stirring frequently.
Step 3

Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.
Step 4

Meanwhile, in a medium-sized pot of boiling salted water, cook the ditalini until just barely tender; drain and add to the cannellini miniature.
Step 5

Add the Parmesan cheese, mix thoroughly, and serve.
Step 6

Note: Fagioli is the Italian word for "beans," that are used in this recipe. For a bit more flare, in place of Parmesan, shred some Asiago cheese over the soup. You'll enjoy its rich, nutty flavor
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