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Pasta e Fagioli Soup

(3 Votes)
SERVES
6
COOK TIME
20 Min
READY IN
20 Min

Bring a little taste of Italy into your kitchen at home with one of our favorite recipes- Pasta e Fagioli Soup. Fool your gang into thinking you must have flown to Italy to get soup this delicious!

What You'll Need:
  • 1/4 cup olive or vegetable oil
  • 4 cloves garlic, coarsely chopped
  • 1 can (14-1/2 ounce) diced tomatoes
  • 1 3/4 cups chicken broth
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 cans (15-ounce) cannellini beans, not drained
  • 1/4 cup chopped fresh parsley
  • 1/2 pound ditalini pasta
  • 1/4 cup grated Parmesan cheese
What To Do:
  1. In a large sauce pan, heat the oil over medium-high heat; add the garlic and saute until golden. Add the tomatoes, broth, oregano, pepper, salt, and garlic powder.
     
  2. Reduce heat to medium and cook for 5 minutes, stirring frequently.
     
  3. Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.
     
  4. Meanwhile, in a medium-sized pot of boiling salted water, cook the ditalini until just barely tender; drain and add to the cannellini minture.
     
  5. Add the Parmesan cheese, mix thoroughly, and serve. 
     
Notes

Fagioli is the Italian word for "beans," that are used in this recipe. For a bit more flare, in place of Parmesan, shred some Asiago cheese over the soup. You'll enjoy its rich, nutty flavor.

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