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Pasta E Fagioli Soup "Minestra" Recipe

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This recipe for Pasta E Fagioli Soup "Minestra" is from Ricetti De La Familia DeRosa, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. extra virgin oil
1/2 c. onion, chopped
1/2 c. carrots, chopped
3 garlic cloves, minced
3 c. chicken, or beef broth
3 c. water
1 15 oz can finely diced tomatoes
1 15 oz can tomato sauce
1 T. sugar
1 15 oz can small white beans
2 c. al dente cooked green beans
1/2 c. fresh basil leaves, chopped (optional)
1 bag fresh spinach leaves, or
1 box frozen spinach, thawed, drained well.
1/4 c. Parmesan Romano grated cheese
Pesto
1 c. cooked pasta (bow, small shells, mini penne, elbow)
Directions:
Directions:
In large stock pan, heat oil and saute vegetables and garlic about 10 minutes. Add basil,broth, water, green beans, white beans, tomatoes, sauce, and sugar. Bring soup to boil. Season with salt and pepper. Let simmer about 2 hours. While soup is cooking, boil pasta al dente. Drain and set aside. When soup is ready, add pasta and spinach. Add parmesan, salt, pepper to taste.
For extra thickness, add extra cans of white beans. When serving in bowls, spoon a tablespoon of pesto to hot soup for finale!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Makes about 3/4 gallon of soup. Great to freeze. I think Nana used to add to this soup all those little frozen bagged "mystery" items that she kept in the freezer for extra flavor!

 

 

 

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