Southern Italian Pasta Fagioli

Southern Style Pasts FagioliSouthern 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

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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