What a great way to start off October, with soup!
I hadn’t made a batch of soup in ages and I think I had Olive Garden on the brain so I searched for a pasta fagioli recipe at one of my favorite sites.
This soup was super easy to make. We will definitely be having it again at this house. Enjoy!
1 tablespoon olive oil
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
15 oz. can of cannellini beans
15 oz. can tomato sauce or crushed tomatoes
28 oz. fat-free chicken broth
1 large bay leaf
1 tablespoon basil
1 teaspoon parsley
1 teaspoon oregano
2 cups water
salt and pepper to taste
6 oz. dry ditalini pasta
grated parmesan cheese for topping (optional)
In a deep pot, saute the onion and garlic in olive oil over medium heat.
Blend the can of beans with one can of water in an electric blender until almost smooth. (Optional step if you don’t want the texture of beans.)
Add beans to pan, then add the can of tomatoes, celery, carrots, chicken broth, bay leaf, basil, parsley, oregano, salt and pepper. Add 1 cup water and bring to a slow boil. Let simmer for 20 minutes, stirring occasionally. Add pasta and cook uncovered until pasts is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese.
Makes 5 – two cup servings