Soup is such a warming, satisfying, delicious comfort food, and
when you make something like this Pasta Fagioli soup, it’s totally vegetarian
without any of the baggage that goes with the label.
“Pasta” of course means pasta – whatever kind you like, although I
tend to use rotini (y’know, the corkscrew pasta) because I can buy a whole
package of it, use what I want, and save the rest in a Zip-Lok bag for some
other time. “Fagioli” is Italian for beans. You can get dried beans and
rehydrate them yourself, but the canned beans are perfect already.
This version is pretty heavy on the tomato sauce, which means the
flavor is going to be pretty intense. If you want a slightly milder soup, cut
the tomato sauce in half and add about a quarter-cup of water during the
cooking.
Ingredients
·
CELERY, 2 stalks, chopped
·
ONION, 1 medium, chopped
·
GARLIC, 3 cloves, minced
·
DRIED PARSLEY, 2 teaspoons
·
ITALIAN SEASONING, 1 teaspoon
·
GARLIC SALT, to taste
·
CHICKEN BROTH, 1 14.5-ounce can
·
TOMATOES, 2 medium, peeled and chopped
·
TOMATO SAUCE, 1 8-ounce can
·
PASTA, ½ cup uncooked (rotini is great)
·
CANNELLINI BEANS, 1 15-ounce can with liquid
·
PARMESAN CHEESE, grated
Directions
1.
In a large saucepan, cook celery, onion,
garlic, parsley, Italian seasoning, and salt until the onion is translucent.
2.
Stir in the chicken broth, tomatoes and tomato
sauce. Simmer on low for 15-20 minutes.
3.
Add pasta and cook 10-12 minutes until pasta
is tender.
4.
Add the undrained beans (I smash half first) and
heat through.
5.
Serve with grated Parmesan cheese to sprinkle
on top.
