Pasta e fagioli soup

Pasta e fagioli soup


1 T. olive oil

1 cup diced onion

1 cup diced celery

1 cup diced carrots

1 parsnip, diced

3 cloves garlic, minced

4 cups chicken stock

1 parmesan cheese rind

3/4 cup tomato sauce

1 bay leaf

1 t. dried basil

salt, pepper to taste


1 15 oz. can cannellini beans

1 15 oz. can red kidney beans

1/2 cup ditalini pasta, cooked in water, then drained


Sauté the onion and garlic in olive oil until translucent. Add the carrots, celery, parsnips and garlic and sauté for a few minutes. Add the chicken stock, parmesan rind, tomato sauce, bay leaf, basil and salt and pepper. Cook everything together for 30 minutes. Remove the parmesan cheese rind. Drain the beans from the can and rinse them. Add the rinsed beans to the pot, along with the cooked ditalini. Serve with grated parmesan cheese, and crostini on the side.


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