Pasta e Fagiole
Author: Amelia Winslow
Recipe type: Soup
Cuisine: Italian
Serves: 6 servings
- ¼ cup olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp Italian seasoning
- 1 small can tomato paste
- 12 cups water or broth, or combination of both
- 15 oz can red beans, drained and rinsed
- 15 oz can white beans, drained and rinsed
- 15 oz can garbanzo beans, drained and rinsed
- Salt & pepper to taste
- ½ lb ditalini or elbow noodles, cooked according to package directions
- Grated Parmesan cheese, chopped parsley, and crusty bread for serving
- Heat oil over medium heat in a large heavy-bottomed pot; sauté onion, garlic and spices until just tender, about 4-5 minutes.
- Add tomato paste and stir well. Reduce heat to low and cook 3-4 minutes, stirring occasionally.
- Add the water/broth and beans to the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Stir in pasta just before serving. Sprinkle with Parmesan cheese and serve with crusty bread for dunking.
Recipe by Eating Made Easy at https://eating-made-easy.com/italian-bean-and-pasta-soup/
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