Pasta e Fagioli aka – Pasta Fazool

This simple Italian soup is a meal in itself and a favorite in our house, particularly as a substitute for a Lenten meat-free Friday.

I’m excited to share this recipe as it is something my Nona would often make for us when we visited her in New England. The ingredients below are the backbone of the soup; however, Nona would often include vegetable scraps from the week, such as celery, mushrooms, and carrots. Don’t hesitate to do this and make it your own.. Nona always did!

Ingredients:

• 1 cup chopped onion
• 2 tbls EVOO
• 3 cloves garlic, minced
• 1x (28 oz) can of Organic San Marzano stewed tomatoes (Whole Foods has a great, inexpensive option)
• 3 cups low-sodium chicken broth
• 1 (15 oz) can cannellini beans
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh basil (can use dried in a pinch) – Chiffonade or chopped
• Fresh cracked Black Pepper and Salt to taste
• 1/4 pound of ditalini pasta or similar
• Option: Add chopped veggies from your garden (celery, carrots, mushrooms, squash, etc.)

Direction:

1. Heat oil in a 4-quart pot or Dutch oven until hot. Add onion, garlic, and additional hard veggies until tender.
2. Add undrained stewed tomatoes and cannellini beans, chicken broth, parsley, basil, salt, and pepper, and bring to a boil, stirring occasionally not to let it stick to the bottom. Let boil for 90 seconds and them simmer covered for 10-11 minutes.
3. Add uncooked soft veggies and ditalini pasta to the pot and simmer until pasta is al dente. Serve and enjoy!