Pasta e Fagioli (sorta?)

[Guest guest]

I’m a firm believer that soup recipes are simply “suggestions”, and

measuring anything when making soup is sacrilege. So, bearing that in

mind, here’s the recipe for the soup I made for dinner last nite. It

was quick, easy, and VERY yummy. All measurements are approximate,

because I didn’t really measure anything. (This is wonderful served

with crusty bread/rolls and a green salad, but I didn’t even bother with

that last nite…just the soup was more than enough.)

 

Pasta e Fagioli

 

1 tbsp olive oil

2 stalks celery, chopped

½ large onion, chopped

3 carrotts, chopped

4 cloves garlic, minced

1 tsp thyme

6 cups vegetable stock

1 can diced tomatoes, including the juice

2 cans canellini beans, rinsed and drained

1 cup small pasta (tubetti, macaroni, etc)

salt and pepper to taste

hot sauce to taste (I like more bite to mine, so I use quite a bit)

parmesan cheese, grated, as garnish

 

Saute celery, onions, carrots, garlic and thyme in olive oil. Add

vegetable stock, tomatoes, beans, and hot sauce. Bring to a boil, then

reduce heat and simmer about 30 minutes. Add pasta. Continue to simmer

until pasta is tender, about 10 minutes more. Ladle into bowls and

sprinkle with parmesan cheese.

 

Notes:

If you have left overs, the pasta will absorb some of the stock. It

tastes yummy, but the soup gets too thick. Just add a bit more stock,

or water when reheating. Alternatively, cook the pasta separately, put

some into a bowl, and ladle soup over it.

 

I’ve added things like zucchini, green beans, or corn to this soup as

well on occasion. Whatever veggies you have on hand will likely be

fine.

 

--

Sherri

 

You're just jealous because the voices only talk to me.