Hearty Pasta Fagioli Soup
This recipe for Pasta Fagioli Soup was, at one time, called Pasta FaJulie as I endlessly begged Lisa to create it for me. You see, I'm a sucker for classic Italian dishes, especially this hearty soup of pasta, beans and vegetables. Scrumptious and heartwarming spoonful after spoonful, this soup doesn't disappoint.
Bite Me Bit
"The trouble with eating Italian food is that five or six days later you're hungry again."
2 tbsp olive oil
1 medium white onion, coarsely chopped
2 large carrots, peeled and coarsely chopped
1 large garlic clove, minced
6 cups chicken broth
1 (28oz) tin diced tomatoes
¾ cup dry pasta (small shape, such as mini shells macaroni)
1½ cups canned white kidney (cannellini) beans, rinsed and drained
1½ cups canned chickpeas, rinsed and drained
¼ cup freshly grated Parmesan cheese
2 tbsp finely chopped fresh basil
½ tsp kosher salt
¼ tsp freshly ground black pepper
1) In a large soup pot, heat olive oil over medium heat. Add onions and carrots, cook 5 minutes to soften, stirring occasionally. Add garlic, stirring for 1 minute. Add chicken broth and tin of diced tomatoes with their juices. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 20 minutes.
2) Meanwhile, in a small saucepan, cook pasta according to package directions. Drain and set aside.
3) After soup has cooked for 20 minutes, add white kidney beans and chickpeas, simmering partially covered for 10 minutes.
4) Remove 2 cups of bean soup and place in food processor. Puree, return to soup pot and bring to a boil over high heat. Add cooked pasta, Parmesan, basil, salt and pepper, simmering 5 minutes. Serve with additional Parmesan cheese.