This is an original recipe from Italy for Pasta e Fagioli, which is a pasta and bean soup. And it’s seriously so easy to make right at home! All that takes some effort is the prep work for the veggies. That’s it! Best of all, this recipe is enough to feed an army! Just be sure to add the pasta to serve or else it’ll soak up all the liquid over time.
1 pound of great northern beans
1/2 pd ditalini or ziti pasta
1/4 cup olive oil
1/4 cup garlic, minced
3 cups chopped onion
8-10 cups chicken broth
1 (16-ounce) can tomato sauce
3 (15-ounce) can diced tomatoes
1 1/2 teaspoon dried Italian seasoning
1 1/2 tsp. salt
1/2 tsp. black pepper
Freshly grated Parmesan cheese
Soak beans in heavy pot over night covered with water by 2 inches. Drain beans.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion cook 8 minutes.
Add stock and canned tomatoes.
Cover and cook on low for 2 1/2 hours. Working in batches, 1 cup at a time, puree soup. Do this for 6 cups and place back in soup.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta until heated through. Grate Parmesan on individual soup bowls.
Serve immediately.
1 pound of great northern beans
1/2 pd ditalini or ziti pasta
1/4 cup olive oil
1/4 cup garlic, minced
3 cups chopped onion
8-10 cups chicken broth
1 (16-ounce) can tomato sauce
3 (15-ounce) can diced tomatoes
1 1/2 teaspoon dried Italian seasoning
1 1/2 tsp. salt
1/2 tsp. black pepper
Freshly grated Parmesan cheese
Soak beans in heavy pot over night covered with water by 2 inches. Drain beans.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion cook 8 minutes.
Add stock and canned tomatoes.
Cover and cook on low for 2 1/2 hours. Working in batches, 1 cup at a time, puree soup. Do this for 6 cups and place back in soup.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta until heated through. Grate Parmesan on individual soup bowls.
Serve immediately.
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