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Pasta Fagioli II by kim nyland serves: 5	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Hearty Italian Soup

Ingredients:

1 tbsp

olive oil

1/2

onion

cloves garlic, minced

celery stalk, chopped

carrot, finely chopped

15 oz

cannellini beans

15 oz

tomato sauce

bay leaf

1 tbsp

basil

1 tbsp

parlsey

1 tsp

oregano

28 oz

chicken broth

2 cups

water

salt an pepper to taste

1 1/2 cups

dry Ditalini pasta

grated parmesan or romano cheese

Directions:

In deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of drained beans with one can of water in blender until almost smooth.
Add blended beans to pan. Then add can of tomato sauce, celery ,carrots,chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer 20 minutes, stirring occasionally. Add pasta and cook until pasts is al dente, according to pasta directions. Top bowls of soup with grated cheese.

Categories:

Soups