Pasta Fagoli
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Pasta Fagoli
The cuisine of the different regions in Italy are widely distinct. Just like pizza, this traditional meatless soup originated in the south—where the climate is too dry for livestock to graze, but is ideal for the tomato crop.
Times
- Prep Time : 9 min
- Cook Time : 25 min
- Ready Time : 34 min
Servings
4
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, chopped, or 2 cubes frozen garlic, such as Gefen Fresh Crushed Garlic
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 4 to 4 1/2 cups vegetable broth
- 1/2 cup small pasta like ditalini or orzo
- 2 cups canned diced tomatoes, drained
- 2 cups canned cannellini beans, rinsed and drained
- 4 tablespoons chopped fresh parsley
Directions
Heat olive oil in a medium pot over medium heat. Add onions and garlic, and sauté until slightly softened, about 5 minutes. Add celery and carrots; sauté 5 minutes more. Add broth and bring to a boil. Reduce to a simmer, and add pasta. Simmer until pasta is al dente, about 10 to 12 minutes. Stir in tomatoes and beans, and simmer until just warmed, about 4 minutes. Divide among 4 small bowls, and garnish with parsley.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This is one of my favorite soups. I make a version of it often during winter. Makes a wonderful dinner, just soup and a hunk of bread.
Tomato soup/cannolini beans are one of my favorite all time combos. I would make this soup, and flake in chunks of tilapia or snapper.