In keeping with my "desserts and soups" cooking pattern, I present to you...another soup. What makes this one different? It's easy, chock full of vegetables, and surprisingly tasty for the small amount of ingredients.
As my Amer-Italian friends say, this "pasta fazhoul" is delizioso!
Buon appetito!
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| Photo from Taste of Home |
Pasta e Fagioli (Italian Vegetable and Bean Soup)
Adapted from Taste of Home
Serves 6
Ingredients
1 large onion, chopped
2 large carrots, diced
2 celery ribs, diced
1 green peppers, diced
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes (or more, depending on your heat tolerance)
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (28 ounces) dicedtomatoes
3 tablespoons grated Parmesan cheese
Directions
In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.
