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Sep 28th

Pasta Fagioli

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Warm up on a cool day with an Italian classic, Pasta Fagioli.

This hearty soup boasts flavors of tomato and garlic while featuring beans, squash and pasta.

Ingredients

  • 1 tbsp. olive oil

  • 3/4 cup chopped red onion

  • 2 tsp. finely chopped garlic

  • 1/4 tsp. crushed red pepper flakes

  • 4 cups chicken broth

  • 1 (16-oz) can cannelloni beans

  • 1 (14.5-oz) can diced tomatoes

  • 2/3 cup uncooked ditalini pasta

  • 1 cup each diced zucchini and yellow squash

  • 1/3 cup chopped flat-leaf parsley

  • 1/2 tsp. salt

  • Garnish with grated parmesan cheese

 

Directions

  • Heat oil in a large saucepan over medium heat; add onion, garlic and crushed red pepper flakes. Cook 3 minutes, stirring.

  • Add broth, cannelloni beans and the diced tomatoes along with the juice from the can. Bring to a boil, stirring a few times.

  • Add pasta; reduce heat to low, cover and simmer 5 minutes.

  • Uncover; stir in diced zucchini, yellow squash, parsley and salt.

  • Continue to simmer uncovered for 2 more minutes or until pasta is just al dente (firm to the bite).

  • Remove from heat and cover saucepan. Let soup stand to develop flavors and for the pasta to swell.

 

(click to download printable pdf)

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