When it gets cold outside one way I warm everyone up is with some homemade soup!
Today it was
Pasta e Fagioli
It is so easy and so delicious I thought I'd share the recipe with you all.
For a simple quick dinner make the soup, served with a crusty bread(I baked a beer bread pictured above) and a nice green salad.
Enjoy!
Pasta e Fagioli
Ingredients;
2 tbsp. Olive oil
1 c chopped onion
6 cloves minced garlic
6 cloves minced garlic
2 cans (14 oz each) diced tomatoes
4 c chicken broth
4 c chicken broth
2 tsp. dried basil
1 can (15 oz) cannellini beans undrained (Progresso)
6 oz. Uncooked tubettini #42 pasta (Ronzoni)
1 can (15 oz) cannellini beans undrained (Progresso)
6 oz. Uncooked tubettini #42 pasta (Ronzoni)
Directions;
Heat oil, in 4-quart pot, over medium heat until hot. Saute onion & garlic add tomatoes with liquid, chicken broth, beans with liquid, basil. Bring to boil over high heat, stirring. Reduce heat to low, add pasta, cover, simmer 10 min until pasta is just tender. Tastes even better the second day!!
Heat oil, in 4-quart pot, over medium heat until hot. Saute onion & garlic add tomatoes with liquid, chicken broth, beans with liquid, basil. Bring to boil over high heat, stirring. Reduce heat to low, add pasta, cover, simmer 10 min until pasta is just tender. Tastes even better the second day!!
