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Pasta e Fagioli Soup Recipe

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This recipe for Pasta e Fagioli Soup is from Minga's Offspring, 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. olive oil
1 onion, chopped
1 rib celery, chopped
2 carrots, chopped
1 clove garlic, minced
2 (15 oz.) cans cannellini beans, drained and rinsed
1 (28 oz.) can crushed tomatoes
4 c. low-sodium chicken broth
2 T. chopped fresh thyme
Salt and pepper
1 c. small pasta such as shells or elbows
Directions:
Directions:
Warm oil in a large saucepan over medium-high heat. Add onion, celery and carrots and cook, stirring often, until softened but not brown, 3-5 minutes. Add garlic and saute 1 minute longer. Stir in bean, tomatoes, broth and thyme. Season with salt and pepper.

Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add pasta and cook, stirring often, until pasta is cook al dente, 10-12 minutes longer. Season again with salt and pepper. thin with more broth, if desired.

Refrigerate until ready to use. To pack, rewarm over medium-low heat, stirring often and ladle into a thermos, if taking for lunch or on a picnic.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes prep, 30 minutes cooking
Personal Notes:
Personal Notes:
I used to make this many, many years ago and it is so good, especially with hot Italian bread on the side.

Freezes well.

 

 

 

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