Twig's Pasta Fagioli (Pasta Fazool) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best. Ingredients:
2 (14 ounce) cans diced tomatoes |
6 cups chicken stock |
1 cup uncooked ditalini (or other small pasta) |
1 (14 1/2 ounce) can kidney beans |
1 (14 1/2 ounce) can cannellini beans |
1 (14 1/2 ounce) can pinto beans |
2 carrots, diced |
2 celery ribs, diced |
1 tablespoon dried parsley |
2 teaspoons dried oregano |
1 teaspoon dried basil |
3 garlic cloves, minced |
1 medium onion, chopped |
2 tablespoons olive oil |
1/4 teaspoon white pepper |
1/4 teaspoon black pepper |
1 teaspoon crushed red pepper flakes |
fresh grated parmesan cheese |
Directions:
1. Heat olive oil in a large stock pot.
2. Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
3. Add diced tomatoes and chicken stock.
4. Add beans and remaining spices.
5. Simmer for 60 minutes.
6. During the last 20 minutes of cooking, add the macaroni.
7. When serving, top with fresh grated parmesan cheese.
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