pasta e fagioli zuccaro family
This is my family's quick and personal take on a great soup. I used small shells the first time, and the beans disappeared in the shells. I added another can, thinking they had cooked out... turned into a very musical soup, LOL. Each serving is about 2 cups. This soup can be frozen and reheated.
Blue Ribbon Recipe
Pasta e Fagioli is a lovely, hearty soup perfect for a cold day. Each family has their twist on it, and we enjoyed this version. The broth is creamy, savory, and rich. Sweet onions and slightly bitter add fresh flavor. Kale or spinach is a great substitute if you can't find escarole. Cannellini beans and pasta bulk up the soup and make it a meal. We used orzo pasta, but macaroni or the traditional ditalini shape can also be used. Make sure to have a big piece of crusty bread available to dip in the soup.
Ingredients
- 1 bunch escarole
- 1/2 cup sweet onions, diced
- 2 tablespoons extra virgin olive oil
- 2 boxes chicken stock (32 oz each)
- 2 large chicken bouillon cubes
- 1 cup small pasta, your choice
- 2 cans cannellini beans (15.5 oz each)
- 1 can Italian-style stewed tomatoes (14.5 oz)
- 1 cup heavy cream
How To Make pasta e fagioli zuccaro family
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Step 1Chop the escarole into bite-sized pieces. Rinse thoroughly to remove all sand. Place in a pan and cover with water. Bring to a boil and cook for 10 minutes. Drain and set aside. -
Step 2Sauté onions in 2 Tbsp olive oil in a stockpot.
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Step 3Add 2 cartons of chicken stock and 2 bouillon cubes to the stockpot. Bring to a boil.
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Step 4Add pasta; cook until al dente.
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Step 5Add the cannellini beans, stewed tomatoes, and escarole to the stockpot. Add the cream.
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Step 6Heat through and serve.
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