The cuisine of the different regions in Italy are widely distinct. Just like pizza, this traditional meatless soup originated in the south—where the climate is too dry for livestock to graze, but is ideal for the tomato crop.
Pasta Fagoli
Servings
4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 2 cloves garlic chopped
- 2 stalks celery diced
- 2 carrots peeled and diced
- 4 to 4½ cups vegetable broth
- ½ cup small pasta like ditalini or orzo
- 2 cups canned diced tomatoes drained
- 2 cups canned cannellini beans rinsed and drained
- 4 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a medium pot over medium heat. Add onions and garlic, and sauté until slightly softened about 5 minutes. Add celery and carrots; sauté 5 minutes more.
- Add broth and bring to a boil. Reduce to a simmer, and add pasta. Simmer until pasta is al dente, about 10 to 12 minutes. Stir in tomatoes and beans, and simmer until just warmed about 4 minutes.
- Divide among 4 small bowls, and garnish with parsley.
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Oh Raizy – thanks for giving it a 2nd chance the next day — and for sharing your feedback. I actually find that to be the case with most soups (better after a night in the fridge when all the flavors have had a chance to “marry”).
fun and interesting – I would have leaned twd meat on this one — thanks for the suggestion
totally agree!
Wasn’t so fond of it freshly made, but the next day, after the flavors combined & the soup thickened its delicious. Definitely a meal on its own. Was just right for lunch first work. Will make again
Tomato soup/cannolini beans are one of my favorite all time combos. I would make this soup, and flake in chunks of tilapia or snapper.
This is one of my favorite soups. I make a version of it often during winter. Makes a wonderful dinner, just soup and a hunk of bread.