Pasta E Fagiole Soup
Great for a family meal, this pasta e fagiole soup is a super easy and inexpensive dish to make.
PrintServings: 6 -10
Ingredients
- 1/4 cup olive oil
- 1 small onion thinly sliced
- 2 garlic cloves minced
- 2 tablespoons Italian seasoning
- 1 small can tomato paste
- 12 cups water or chicken stock, or combination of both
- 1 15 oz can of red beans, drained and rinsed
- 1 15 oz can of white beans, drained and rinsed
- 1 15 oz can of chickpeas (garbanzo beans), drained and rinsed
- salt and pepper to taste
- 1/2 pound ditalini or elbow pasta cooked according to package instructions
- Sprinkle with parmesan cheese and serve with crusty bread
Instructions
- Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until tender, about 4-5 minutes.
- Add the tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
- Add the water or chicken stock and beans to the pot bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Stir in cooked pasta before serving. Garnish with parmesan cheese before serving. Serve with crusty bread for dunking.
Notes
This recipe can be made gluten free by substituting gluten free noodles (make sure your other ingredients are gluten free as well!) You can also use vegetable stock to make this a vegetarian dish.
Nutrition
Serving: 1g | Calories: 382kcal | Carbohydrates: 55g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 458mg | Fiber: 10g | Sugar: 4g