Thursday, April 9, 2009

Pasta Fagioli

The weather here in Michigan is still on the chilly side. It was snowing a couple of days ago.
So, it is great weather for a warm bowl of soup and some garlic bread.
This is one of our favorite soups. It is low-fat, meatless, very filling, easy to make and really tasty! Enjoy :-)

Pasta Fagioli (Traditional Italian Soup)

-1 1/2 stalks celery, chopped
-1 medium onion, chopped
-3 cloves garlic, minced
-1-2 tsp parsley
-1-2 tsp Italian seasoning
-1/4 tsp crushed red pepper
-2 cans or 30 oz of chicken broth
-8 oz can tomato sauce
-2 medium tomatoes, chopped
-6 oz can cannellini beans or white kidney beans, undrained
-1 cup uncooked small shell or elbow macaroni
-parmesan cheese

Make it:
1. Saute' celery, onion, garlic, parsley, Italian seasoning, red pepper and salt in 1 tablespoon of butter or olive oil.
2. Add chicken broth, tomatoes, and tomato sauce, and simmer on low for 15 -20 minutes.
3. Add pasta and cook 10-15 minutes until pasta is tender.
4. Add undrained beans and mix well.
5. Serve with grated Parmesan cheese sprinkle on top.



Jessie said...

Thanks for taking the time to enter in my photography give-away!


thepyles7 said...

I will have to make this. Thanks for writting it down.

Cory Elvidge said...

Jessica! Made this and LOVE it!!! Thanks for posting! Hope you don't mind me barging in on your blog but I love to see what you are up to! I miss you!!! How long will you be in the midwest for?!