Pasta Fagioli Soup

By Maverick19

One of my favorite soups complete with classic Italian ingredients. This soup is known as Pasta Fagioli across most of Italy, but know as Pasta Fasul (in Naples) and Pasta Fasulu (in Sicily). This soup is also made with different ingredients from region to region, in Italy. **I also add a Tablespoon or two of cream for the consistency. I just like it that way.

Ingredients

• 2 Tbsp olive oil
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 2 14.5oz cans stewed tomatoes
• 3 cups low sodium chicken broth
• 1 15oz can cannellini beans
• 1/4 cup fresh parsley, chopped
• 1 tsp dried basil
• 1/4 tsp ground black pepper
• 1/4 pound pasta (elbows, ditalini and small shells all work)
• 1-4 Tbsp cream or half n half (optional)

Preparation

Step 1

Heat oil in 4 quart medium dutch over medium heat, until oil is hot. Add onion and garlic and cook for about 5 minutes, until onion is tender.

Add Undrained tomatoes, Undrained cannellini beans, chicken broth, parsley and basil to the dutch oven and bring to a boil over high heat, stirring occasionally. Let soup boil for 1 minute and then simmer for 10 minutes, covered.

Add the pasta to the dutch oven and simmer for 10-12 minutes, or until pasta is tender.

Serve Immediately