Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Dinner, Italian, Kid Friendly, Lunch, Main Courses, Make Ahead, Soups, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags: Basil, Beef Bouillon, Boullion cubes, Carrots, Celery, Comfort Food, Diced Tomatoes, Dinner, Ditalini Pasta, Italian, Italian Cooking, Italian Soup, Kid Friendly, Kidney Beans, Lunch, Main Courses, Make Ahead, Olive Oil, Onions, Parmesan Cheese, Pasta, Pepper, Soups, Southern Italian Pasta Fagioli, The Lazy Way To Cook, Victoria Hart Glavin, Victoria's Italian Pasta Fagioli, Victoria's Southern Italian Pasta Fagioli, Victoria's Southern Italian Pasta Fagioli Soup, Water, Week Nights, Weekend Fun
Southern Italian Pasta Fagioli
I love this lovely Italian soup because it’s hearty, but not too heavy.
INGREDIENTS
2 Tablespoons Olive Oil
1/2 Cup Chopped Carrot
1/2 Cup Chopped Celery
1/2 Cup Chopped Onion
4 Minced Garlic Cloves
5 Cups Water
4 Beef Bouillon Cubes
15 Ounce Can Diced Tomatoes With Juice
3 Teaspoons Basil
1/2 Teaspoon Freshly Ground Pepper
1 Cup Uncooked Ditalini Pasta
20 Ounce Can Undrained Kidney Beans
Extra Olive Oil For Garnish
1/2 Cup Grated Parmesan Cheese
Add the olive oil to a large size soup pot and heat over a medium heat for 1 minute. Add the carrots, celery, onions and garlic. Cook for 12 minutes making sure to stir occasionally. Add the water, beef bouillon, tomatoes (with juice), basil and pepper. Bring to a boil. Stir in the pasta and turn the heat up to a medium high. Cook for 15 minutes. Stir frequently to ensure that your soup doesn’t stick. Add the beans and cook for another 5 minutes. Remove from the heat and ladle into individual bowls. Drizzle with olive oil and sprinkle with grated Parmesan cheese. Serves 6