Italian Pasta Fagioli Soup |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 6 |
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This came from the southern part of Italy I would guess around 1920-1930! There has been a one change along the way! Can anyone guess what it might be? Ingredients:
1/4 cup olive oil |
1 onion, chopped fine |
3 garlic cloves, minced |
2 (11 1/2 ounce) cans bean with bacon soup |
3 teaspoons dried basil |
2 teaspoons dried oregano |
2 teaspoons dried parsley |
1 pinch red pepper flakes |
1 cup red wine |
2 1/2 cups water |
1 cup spaghetti sauce |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup graded romano cheese |
1 cup ditaline pasta |
Directions:
1. Prepare pasta according to directions on box, set aside to cool,do not over cook, the pasta should be a little hard to finish in the soup.
2. In a large sauce pan oven medium heat, saute' onion and garlic in olive oil until translucent and tender. Add bean and bacon soup,basil,oregano,parsley,red pepper flakes and simmer for 2 minutes.
3. Stir in the red wine and bring to a boil. Add water and spaghetti sauce. Cover with a lid and bring back to a boil then reduce heat to simmer for 10 minutes stirring occasionally.
4. Stir in the Romano cheese and simmer for 10 minutes on low uncovered,(add more water if the soup becomes to thick).Add salt and pepper.
5. Add pasta and simmer 2 minutes! Serve with Romano cheese and crusty bread.
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