With the weather being as cold as it has been, I have been craving soup more than I think I ever have. Our girls are pretty picky when it comes to soup. Besides tomato and lentil, there is only one other soup that they will eat, and that is Pasta e Fagioli.
This is one of my favorite recipes, not just because everyone in the house loves it, but also because it's a one-pot recipe. It makes clean up a lot easier and who doesn't love not having to clean so much?
Here's What You'll Need:
1 Tablespoon extra-virgin olive oil
1 onion, chopped
2-4 celery stalks, chopped
4 garlic cloves, sliced
4 cups of vegetable broth
15 1/2 oz can kidney beans, rinsed and drained (you can also use a can of black beans or cannellini beans)
14 oz can diced tomatoes with basil, garlic, and oregano (we used regular diced tomatoes with no seasoning added)
1 cup ditalini pasta (we used elbows, but you can substitute any smaller sized pasta)
1 1/2 teaspoons dried parsley
1/4 teaspoon pepper
1. Heat the oil in a large saucepan over high heat. Add the onion, celery, and garlic. Cook, stirring occasionally, until the vegetables just start to soften, about 2-5 minutes.
2. Add the broth, beans, tomatoes, and pasta. Cover and bring to a boil over high heat. Uncover the saucepan and cook until the pasta is tender, between 7-10 minutes. Remove from the heat and stir in the parsley and pepper.
This recipe does not call for any meat, but if you happen to have leftover chicken or ham on hand, you could dice some up and throw it it. We've added leftover turkey before and it was delicious!
I'd love to hear your thoughts about this recipe. Do you think your family would enjoy it? Think you'll try it? Leave a comment below and let me know!