I’ve been dabbling in soup making lately, so I decided to try my hand at Pasta e Fagioli. I found this recipe when looking for soup recipes and stumbled across Damn Delicious and you can find the recipe here.
I drove to several grocery stores searching for ditalini pasta. I couldn’t find it anywhere and I knew this recipe had to have this pasta, not a substitute! I finally looked on Amazon Now and was actually able to find it AND they delivered it in less than 2 hours!
- 1 large Garlic Clove
- ½ Onion, diced
- 1 large Carrot, diced
- 1 Celery stalk, diced
- 1 ½ cups Chicken Broth
- ½ cup Water
- 8 oz Diced Tomatoes
- 8 oz Tomato Sauce
- ½ tsp Dried Basil
- ½ tsp Dried Oregano
- ¼ tsp Dried Thyme
- 8 oz Dark Red Kidney Beans, drained and rinsed
- 8 oz Great Northern Beans, drained and rinsed
- ½ cup Ditalini Pasta
- In a dutch oven heat 1 Tbsp Olive Oil and add the onion, carrots, celery, garlic, salt and pepper to the pot and cook until the vegetables have softened, about 4 – 5 minutes.
- Add the chicken broth, water, tomato sauce, diced tomatoes, basil, oregano, thyme, beans, salt and pepper.
- Bring to a boil and turn heat down and simmer, covered, for 20 – 30 minutes.
- When ready to serve cook the pasta to al dente, about 6 minutes.
- Ladle the soup into bowls and add the pasta to each of the bowls.
- Shave fresh Pecorino Romano or Parmigiana Cheese on top and enjoy!
I cooked the pasta right before I was ready to serve the soup and instead of placing the pasta into the pot of soup, I added it directly into the bowls of soup. That way the leftovers won’t have the pasta soaking up all the broth. When you’re ready to eat the leftover soup you can just add fresh cooked pasta to it.
The italian sausage added a perfect amount of heat to this super flavorful soup. It was such a simple and light meal! I served this soup with some parmesan breadsticks, I got from Trader Joes, to sop up the wonderful broth.