Pasta E Fagioli (Red)
An All-Time Family Favorite in My House!
Although this Italian name sounds very sexy, it literally means "pasta and beans" and that is pretty much the base of this delicious soup. This is an inexpensive soup that is incredibly filling on a cold day. It is also pretty simple to make and can easily be made vegetarian or vegan.
Tips:
- If you can make this a day ahead, do it. Letting all of those flavors mix overnight can make a big impact. If you do this, be sure to store the pasta separately with some olive oil and add it as you need it. Letting the pasta sit in the soup overnight will turn everything into mush.
- Like most soups, this can be made in an instant pot or crock pot.
- Add the broth last because if you don't everything will splash everywhere and make a mess.
- If the soup is thickening too quickly, add more water and if it remains too thin, add some tomato paste.
Serves: 4 - 6
Cook Time: Approx. 1 Hour
Ingredients:
- 3-4 Cups Mirepoix (Carrot, Celery, & Onion Mix) *You can add more, if you like!
- 32 Oz Low Sodium Vegetable Broth (1 Box)
- 5 Cloves Garlic, Minced
- 2 15.5 Oz Can Cannellini Beans
- 1 15.5 Oz Can Dark Red Kidney Beans
- 42.5 Oz Diced Tomatoes (I used 1 28 Oz Can and 1 14.5 Oz Can) * You can add fresh, if you like here as well!
- 3 Tblspns Basil, Dried (Can Use Fresh, If Preferred)
- 3 Tblspns Extra Virgin Olive Oil
- 3 Tspns Garlic Powder
- 2 Tspns Kosher Salt
- 2 Tspns Onion Powder
- 1 1/2 Tspn Rosemary
- 1 Tspn Thyme
- 2 Bay Leaves
Optional:
- 4 Oz Uncured Pancetta, Diced
- 3 Tspns Parsley, Chopped
- 1/4 Tspn Red Pepper Flake
- Parmigiano Rind
Pasta:
2-3 Cups Ditalini, Cooked
Instructions:
1. Turn the stove to medium high heat. Pour the EVOO into the bottom of the pan and add the pancetta. Cook until browned or 5-10 minutes. Once finished, put them to the sign.
2. Pour the mirepoix and garlic into the pan and let simmer until the mirepoix becomes slightly and the onions become translucent. This may take 25 minutes. If there are any browned scrapings stuck to the pot, add 2 tablespoons of broth and use a spoon to scrape everything up.
3. Add the beans, tomatoes, parm rind, bay leaves and herbs to the pot.
4. Then pour the broth and stir well.
5. Cover the pot partially with a lid and simmer for 30-35. You can simmer for longer, if you like.
6. When the soup is finished simmering, add however much pasta you would like to each bowl and enjoy!
This pairs perfectly with cold weather, crusty bread, and grated cheese!
