Pasta e Fagioli

chefed60 avatar
By Eddie Szczerba
from Ossining, NY

Traditional soup in our house,full of flavor and quite the satisfying meal!!

serves 8-12
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients

  •   1/2 box
    ditalini pasta (ronzoni or barilla is better!)
  •   1 large
    carrot,diced
  •   1 stalk(s)
    celery,diced
  •   1 small
    onion,choppped
  •   4 clove
    garlic,minced
  •   1 c
    parsley, italian,chopped
  •   3 Tbsp
    olive oil
  •   4 qt
    chicken broth
  •   1 can(s)
    tomatoes, canned and chopped, with liquid,italian is preferred
  •   2 can(s)
    beans,one white,one red,16 ounce(dry can be substituted but must be soaked the night before)
  •   1 c
    romano cheese, grated(for garnish)
  •   1 dash(es)
    red pepper flakes(optional)
  •   1 pkg
    fresh herbs,one sprig of each,rosemary,thyme,basil wrapped in cheese cloth.
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How To Make

  • 1
    Begin by sauteing the onion and garlic in the oil until translucent,add the carrot and celery,continue to cook until just tender. Add the chicken broth and the crushed tomato,fresh basil,rosemary and thyme packet,bring to a boil.
  • 2
    Add the two cans of beans and lower to simmer for 20 minutes. In the mean time cook the pasta according to the directions but do not over cook,you want it el dente,a little bite to it. Drain and reserve.
  • 3
    When the soup is just about done,remove the herb cachet,then remove about two cups of the soup and puree the two cups,put it back then add the pasta,parsley and 1/2 of the grated cheese,stir it well. Serve with more grated cheese and a sprinkle of red pepper flake on top if preferred,enjoy!!
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