Pasta e Fagioli Soup
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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:
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.
Reduce heat to medium and cook for 5 minutes, stirring frequently.
Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.
Meanwhile, in a medium-sized pot of boiling salted water, cook the ditalini until just barely tender; drain and add to the cannellini minture.
Add the Parmesan cheese, mix thoroughly, and serve.
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.
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 425
- Calories from Fat 103
- Total Fat 11g 18 %
- Saturated Fat 2.1g 11 %
- Trans Fat 0.0g 0 %
- Protein 18g 36 %
- Cholesterol 3.7mg 1 %
- Sodium 536mg 22 %
- Total Carbohydrates 64g 21 %
- Dietary Fiber 9.7g 39 %
- Sugars 4.1g 0 %
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