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pasta e fagioli soup

(1 rating)
fertic13 avatar
Recipe by
Butch Fertic
@fertic13
Kissimmeee, FL

Shred some Asiago cheese over the soup. You'll enjoy its rich, nutty flavor.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For pasta e fagioli soup

  • 1/4 c
    1/4 cup olive or vegetable oil
  • 4 clove
    4 cloves garlic, coarsely chopped
  • 1 can
    14-1/2 ounce diced tomatoes
  • 1 3/4 c
    chicken broth
  • 2 tsp
    dried oregano
  • 1/2 tsp
    pepper
  • 1/2 tsp
    salt
  • 1 tsp
    garlic powder
  • 2 can
    15-ounce cannellini beans, not drained
  • 1/4 c
    chopped fresh parsley
  • 1/2 lb
    ditalini pasta
  • 1/4 c
    grated parmesan cheese

How To Make pasta e fagioli soup

  • 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 miniature.
  • 5
    Add the Parmesan cheese, mix thoroughly, and serve.
  • 6
    Note: 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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