Pasta e Fagioli Soup
by Cricket Azima
Servings: 6 (or 12 sample servings)
Pasta e Fagioli is an Italian soup made of pasta and beans. Since beans and pasta were historically inexpensive and plentiful, this soup was originally a peasant dish. like most Italian cuisine, this dish may be prepared differently depending on the region.
Per serving: calories 545, fat 8g, protein 38g, carbohydrate 90g, dietary fiber 16g
- 1/2 lb small cut pasta (such as small shells or ditalini)
- 1 onion
- 1 clove garlic
- 2 celery stalks
- 2 carrots, peeled
- 4 small tomatoes
- 2 tbsp olive oil
- 1-28 oz can crushed tomatoes
- 1-15 oz can white beans
- 6-8 cups chicken stock
- 1/3 cup Parmesan cheese, grated
- Salt & pepper, to taste
- Additional Parmesan cheese, to taste
Cook 1/2 lb of pasta and set aside. Dice onions, garlic, celery, carrots, and fresh tomatoes. Add olive oil to large pot over medium heat. Once hot add onions and cook until transparent. Add garlic, celery, and carrots. Cook for 5 minutes, stirring occasionally. Add fresh tomatoes, crushed tomatoes, white beans, and 6 cups chicken stock to pot. Cook over high heat for 15 minutes, or until vegetables are tender and soup has come to a boil.
Add cooked pasta and 1/3 cup of Parmesan cheese and stir. Add salt and pepper to taste and more chicken stock to adjust to desired thickness. Serve and sprinkle Parmesan cheese on top.