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Pasta Fagioli Soup
Cindy

 This was one of my mother's favorite soups.  We would always order it to share in restaurants and analyze the ingredients as there are many variations.  It is wonderful to warm you up in winter but I love it year round.

Ingredients:
  • i onion diced
  • 1 slice bacon diced
  • 2 carrots diced
  • 4 cloves garlic minced
  • 1 stalk celery died
  • 1/8 cup olive oil
  • 1/8 tsp hot pepper flakes
  • 1/2 tsp of anchovy paste (optional)
  • 2 15 oz. cans cannelini or white kidney beans beans rinsed and drained (or one can of cannellini and one can pink beans)
  • 1 14.5 oz. can petite diced tomatoes 
  • 1 cans chicken broth
  • 1 can beef broth
  • 1 sprig fresh rosemary (optional)
  • fresh basil for garnish
  • 1/2 lb ditalini or any shaped small pasta
  • grated parmesan cheese for garnishing
Directions:
  •  Cover bottom of soup pot with olive oil and heat
  • Add bacon and cook just before browned
  • When hot add minced onion, garlic, carrots, celery, hot pepper flakes, and rosemary
  • Sweat vegetables about 8 minutes
  • Drain beans and add to pot
  • Add can of tomatoes
  • Add chicken broth and beef broth
  • Bring up to temperature and then simmer for about an hour
  • Using a hand held electric wand pulse soup to desired texture or ladle into a food processor or blender in batches to desired texture
  • In separate pot bring water to boil and salt
  • Add pasta and cook el dente
  • Drain and add pasta to soup
  • Serve with grated parmesan cheese and garnish with fresh basil
Pasta Fagioli Soup
Total Time:1 hour(s) 15 minutes
Prep Time:15 min.
Cook Time:60 min.
Serves:-
Level:Easy
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