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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pasta Fagioli Soup Recipe

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This recipe for Pasta Fagioli Soup is from Our Family's Favorite Recipes, 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 olive oil
3-4 slices of bacon, chopped
2 sprigs rosemary, left intact
2 dried bay leaves
1/2 medium onion, finely chopped
2 small carrots, finely chopped
1 rib celery, finely chopped
Coarse salt and pepper
1 can cannellini beans with liquid
1 C. canned tomato sauce or crushed tomatoes
1 quart chicken broth
3/4 c. small pasta (small egg bows or shells)
Grated Parmigiano or Romano cheese
Crusty bread for mopping

Directions:
Directions:
1. Heat a deep pot over medium heat, add oil and bacon.
2. Brown bacon bits lightly, add herb stems and bay leaf & chopped vegetables.
3. Season vegetables with salt and pepper. Add beans, tomato sauce, water and chicken broth then raise heat to high.
4. Bring to a boil and add pasta.
5. Reduce heat to medium and cook soup stirring occasionally, 6-8 minutes or until pasta is al dente.
6. Remove herb stems and bay leaf from soup and place pot on trivet.
7. Let soup rest and begin to cool for a few minutes.
8. Ladle soup into bowls and top with lots of grated cheese.

Pass the crusty bread for mopping.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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