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Pasta Fagioli - Recipe




Now that the weather is starting to turn cooler I have begun to make soup again.
There is nothing quite like a nice hot bowl to warm you up on those chilly days.
One of my all time favorite soups is pasta fagioli and I have never made any until this past weekend.
Mmm... it was a hit. I have enough for a few days this week and I froze enough for another lunch for me.
The soup is super easy to make and it has a wonderful flavor.
Go grab your beans, pasta, spices and enjoy!

*This is a bit thick since it sat from yesterday but it still tasted great!


recipe from Recipezaar.com


* Exported from MasterCook *
Pasta Fagioli

Recipe By:Twig #2
Serving Size: 12
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces diced tomatoes
6 cups chicken stock
1 cup ditalini -- or any small pasta will do
14 1/2 ounces kidney beans, canned
14 1/2 ounces cannellini beans
14 1/2 ounces pinto beans
2 large carrot -- sliced 1/4" thick
2 large celery ribs -- diced
1 tablespoon parsley, freeze-dried
1 tablespoon oregano -- dried
1 teaspoon basil -- dried
3 cloves garlic
1 medium onion -- chopped
2 tablespoons olive oil
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes

  • Heat olive oil in a large stock pot.
  • Saute carrots, celery, garlic and onions for 5 minutes or until tender.
  • Add diced tomatoes and chicken stock.
  • Add beans, macaroni and remaining spices.
  • Simmer for about 60 minutes on low temp.
  • Top with fresh Parmesan cheese if desired.

Source:
"recipezaar.com"
Copyright:
"2009"
Yield:
"12 "
- - - - - - - - - - - - - - - - - - -


Serving Idea : Thick crusty bread.

NOTES:
Fast, easy and tasty!




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