Pasta E Fagioli Simplistica |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is the basic of all Pasta e Fagioli soups - its just the basics and always tastes better the day after or even two days after - one of the doc's that I work for froze the soup in portion sizes - took it out and reheated int he microwave for 10 mins and it came out perfect pasta Ingredients:
1 cup onions diced |
3/4 cup celery diced |
2 tbsp garlic minced |
2 tbsps. evoo |
salt and pepper to taste |
2 - 14.5 oz cans cannelloni beans |
2 14.5 oz. cans del monte diced tomates with basil and garlic |
2 tsps dried italian seasonings |
10 cups chicken stock (homemade or college inn or swansons) |
1/2 lb ditalini pasta or any small shap pasta |
Directions:
1. In a large pot add EVOO and bring to medium heat add onions, celery and garlic - cook till onions are clear add salt and pepper
2. Add cannelloni beans and diced tomatoes add Italian seasonings and chicken stock.
3. In a separate pot add 12 cups of water bring to a boil and add 1 tbsp kosher salt - add pasta and cook to el dente.
4. Drain reserving one cup of pasta water - add both the reserved water and pasta to your bean and tomato mixture simmer for 1 hr - and serve with a wedge of parmesan cheese and warm itailian garlic bread - this is always better the second day after creating the soup!!
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