Pasta Fagioli Soup Recipe

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This recipe for Pasta Fagioli Soup is from Generations of Good Eating: Second Edition, 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: Soups & Stews

Ingredients:	Ingredients: 4 garlic cloves, minced 1 cup olive oil 5 large onions, chopped 2 cans (19 ounces each) cannellini or great northern beans, undrained Salt and pepper to taste Oregano, parsley and basil to taste 8 cups of chicken broth 1 head of cabbage, finely chopped 1 can (19 ounces) red kidney beans, undrained 1 can (19 ounces) chickpeas, undrained 1 pound elbow macaroni or small shell pasta, cooked al dente Grated Parmesan cheese

Directions:	Directions: Brown garlic in olive oil. Add onions, 1 can cannellini beans, salt and pepper, spices, and a bit of hot sauce. Saute about 15 minutes over low to medium heat. In a separate pot, bring broth to a boil. Add cabbage to beans and onions and then add mixture to boiling broth. Cover and simmer 30-45 minutes. Add remaining beans, chickpeas, cannellini beans and cook an additional 30 minutes. Add cooked macaroni. Serve with cheese, hot sauce and hot bread.

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Pasta Fagioli Soup Recipe

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