Simple, Yummy ~ PASTA FAGIOLI

From Rita:

As most of you know I am a bean lover and eat them whenever I can as my source of protein and also because they keep satisfied for long periods of time.  This soup has a much different flavor than the Italian bean soup I have posted earlier.  I actually saw the recipe in a food magazine but adjusted it a bit to make it more flavorful.  It worked out beautifully and with winter on its way, this is definitely a comfort soup!   Please note:  If you are not a bean eater, because of the texture, simply, puree the beans in a little broth until very smooth and add to recipe.

INGREDIENTS:

  • 1 Tbsp. olive oil
  • 1 medium onion, minced
  • 1 clove garlic, finely minced
  • 3 cups chicken broth
  • 3 cups beef broth
  • 1 1/2 cups small pasta( tiny bow ties)
  • 2  15oz. can cannellini beans, rinsed
  •  1  14.5 oz. can petite diced tomatoes in juice
  • 1/2 cup chopped fresh flat leaf parsley
  • 1/4 cup freshly grated parmesan cheese

Heat oil in large saucepan over medium-high heat.  Add onion and cook until it begins to soften.  Add garlic and cook about 1 minute.  Add broth and pasta and bring to a boil.  Reduce heat and simmer till pasta is tender.  Stir in the beans and tomatoes and cook until heated through.  Remove from heat and stir in parsley.  Serve topped with parmesan.

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Posted on December 28, 2011, in Appetizers, Dinners, Pasta, Soups, Vegetarian Options. Bookmark the permalink. Leave a comment.

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