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Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli is from Nonna's Favorites, 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:  
1-2 # dry Roman Beans
1/4 cup Olive Oil
1 clove chopped garlic
2 chopped onions
2 cups small diced celery
2 cups small diced carrots (or shredded)
28 oz canned crushed tomatoes
5-6 peeled potatoes cubed
2-3 Tbsp "Better Than Bouillon" Chicken Soup Base
Chopped Parsley (optional)
1/2 # Ditalini Pasta
Salt and Pepper
Additional Chicken Broth as needed if too soup is too thick
Directions:
Directions:
Rinse and then soak Roman beans with water way over the top of beans in large pot overnight. The next morning dump out half the water and fill up pot with more water. Add salt (about a handful). and cook for 1 to 1 and 1/2 hours.

In another large pot sauté garlic, onion, celery, and carrots in olive oil until tender, adding pepper, but not salt. Add crushed tomatoes and Chicken Bouillon. Then add beans with all the water. Add potatoes and parsley (if desired). and cook until potatoes are tender.

While above is cooking, boil the ditalini in another pot in salted water until al dente. Then add to above mixture.

If soup it too thick, add Chicken broth as needed. Adjust for salt and pepper to taste.

Serve with grated Romano Cheese if desired.
Number Of Servings:
Number Of Servings:
8-12 at least
Preparation Time:
Preparation Time:
2 hour process
Personal Notes:
Personal Notes:
This is a hardy soup that is loved by all. It is good and good for you!

 

 

 

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