Pasta Fagioli Soup (Print Version)
# Ingredients:
01 -
1/4 tsp red pepper flakes (use if you like a kick).
02 -
1/2 tsp dried basil.
03 -
1/2 tsp black pepper.
04 -
2 cups water.
05 -
15 oz of tomato sauce.
06 -
4 cups veggie broth.
07 -
1/2 tsp dried parsley.
08 -
1 cup chopped onion.
09 -
1 bay leaf.
10 -
1 cup diced carrots.
11 -
1/2 tsp dried oregano.
12 -
1 tbsp olive oil.
13 -
1 cup (5 oz) ditalini pasta.
14 -
2 tbsp minced garlic (about 6 cloves).
15 -
2 cans (15 oz each) cannellini beans (drain them first).
# Instructions:
01 -
Pour in your oil and warm it on medium heat. Toss in garlic, carrots, and onion, letting them soften for about 5 minutes.
02 -
Mix the beans, spices, water, broth, and sauce into the pot. Stir it up and wait for it to bubble.
03 -
Throw in the pasta and let it cook a little less than the usual time. Take it off the heat, leave it alone for 5 minutes.
04 -
Don’t forget to take out the bay leaf before dishing it out!
# Notes:
01 -
For perfect pasta texture, cook this on the stovetop.
02 -
Throw in a parmesan rind if you want to boost the taste.
03 -
Want this done faster? Chop the veggies with a food processor.