Stephanie Sullivan: Recipe - Pasta Fagioli Soup

August 09, 2023

INGREDIENTS:

1 tbsp olive oil
1/2 onion, chopped
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
15 ounce can cannellini beans, not drained
15 ounce can tomato sauce or crushed tomatoes,
1 large bay leaf
1 tbsp dried basil, or 2 tbsp fresh
1 tbsp dried parsley, or 2 tbsp fresh
1 tsp dried oregano, or 2 tbsp fresh
2 14 ounce cans chicken or vegetable broth
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta
grated parmesan cheese for topping (optional)
fresh basil, for serving

DIRECTIONS: In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat. Blend the beans with one cup water in electric blender until almost smooth. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions. Ladle soup into bowls and top with grated cheese (extra), if desired. Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.

NUTRITION INFO: 1 1/2 cups, Calories: 262.5 kcal, Carbohydrates: 46 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 46 mg, Sodium: 623 mg, Fiber: 5.5 g, Sugar: 6 g

(Recipe and photo courtesy of Skinnytaste)