pasta e fagioli zuccaro family
This is my family's quick and personal take on a great soup. I used small shells the first time, and the beans disappeared in the shells. I added another can, thinking they had cooked out... turned into a very musical soup, LOL. Each serving is about 2 cups. This soup can be frozen and reheated.
Blue Ribbon Recipe
Pasta e Fagioli is a lovely, hearty soup perfect for a cold day. Each family has their twist on it, and we enjoyed this version. The broth is creamy, savory, and rich. Sweet onions and slightly bitter add fresh flavor. Kale or spinach is a great substitute if you can't find escarole. Cannellini beans and pasta bulk up the soup and make it a meal. We used orzo pasta, but macaroni or the traditional ditalini shape can also be used. Make sure to have a big piece of crusty bread available to dip in the soup.
Ingredients For pasta e fagioli zuccaro family
-
1 bunchescarole
-
1/2 csweet onions, diced
-
2 Tbspextra virgin olive oil
-
2 boxchicken stock (32 oz each)
-
2 lgchicken bouillon cubes
-
1 csmall pasta, your choice
-
2 cancannellini beans (15.5 oz each)
-
1 canItalian-style stewed tomatoes (14.5 oz)
-
1 cheavy cream
How To Make pasta e fagioli zuccaro family
-
1Chop the escarole into bite-sized pieces. Rinse thoroughly to remove all sand. Place in a pan and cover with water. Bring to a boil and cook for 10 minutes. Drain and set aside. -
2Sauté onions in 2 Tbsp olive oil in a stockpot.
-
3Add 2 cartons of chicken stock and 2 bouillon cubes to the stockpot. Bring to a boil.
-
4Add pasta; cook until al dente.
-
5Add the cannellini beans, stewed tomatoes, and escarole to the stockpot. Add the cream.
-
6Heat through and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
