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Recipe For Pasta Fagioli
Pasta fagioli can be used as a great addition to any meal but is hearty enough to serve as a main dish. Favorite Italian meal that is very satisfying.
Ingredients:
olive oil
3 garlic cloves, diced
1 medium onion, diced
2 15 oz. cans cannellini beans
4 cups chicken broth
1 28 oz. can chopped san marzano tomatoes (with about 1/2 of the juice left in the can after you take them out to chop them)
tubetti (or other small macaroni), cooked al dente
locatelli romano cheese, grated
salt and pepper to taste
Cooking Instructions:
Saute onion and garlic with olive oil over medium heat until everything is golden and translucent. Stir in chicken broth and beans with their liquid. Add a little salt/pepper, bring to a boil, add tomatoes, and return to a boil. Turn heat down to low and cook for another 15 minutes. Add salt and pepper to taste.
If you’re using all the soup at once, cook a 1 lb. box of tubetti until al dente, stir it into the soup, and let simmer for a few more minutes before serving. Otherwise, spoon some tubetti into the serving bowl(s), ladle the soup over it, and sprinkle with the cheese.
If you refrigerate or freeze this soup with the pasta in it, it’ll soak up all the liquid and you’ll end up with pasta/beans, which is good but it’s not pasta fagioli. The soup does freeze very well.
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