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
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1 tbsp. olive oil
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3/4 cup chopped red onion
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2 tsp. finely chopped garlic
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1/4 tsp. crushed red pepper flakes
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4 cups chicken broth
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1 (16-oz) can cannelloni beans
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1 (14.5-oz) can diced tomatoes
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2/3 cup uncooked ditalini pasta
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1 cup each diced zucchini and yellow squash
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1/3 cup chopped flat-leaf parsley
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1/2 tsp. salt
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Garnish with grated parmesan cheese
Directions
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Heat oil in a large saucepan over medium heat; add onion, garlic and crushed red pepper flakes. Cook 3 minutes, stirring.
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Add broth, cannelloni beans and the diced tomatoes along with the juice from the can. Bring to a boil, stirring a few times.
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Add pasta; reduce heat to low, cover and simmer 5 minutes.
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Uncover; stir in diced zucchini, yellow squash, parsley and salt.
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Continue to simmer uncovered for 2 more minutes or until pasta is just al dente (firm to the bite).
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Remove from heat and cover saucepan. Let soup stand to develop flavors and for the pasta to swell.
