Pasta Fazool (Fagioli) Soup Recipe
Normally, the pasta is cooked in this soup and added last, so that it doesn’t become soggy. However, what about the leftovers? The pasta continues to absorb the broth and usually triples in size as it sits in the refrigerator. Therefore, I found a way to avoid this!
In future, cook the pasta beforehand as directed below and simply store the remainder in a re-sealable bag in the refrigerator, adding it as needed to piping hot soup. The pasta heats through in seconds with no sogginess and you can top it off with homemade sourdough croutons if desired (instructions below).
1/2 box (8 oz.) dried ditalini pasta
2 tbsp. olive oil
4 cloves fresh garlic, chopped
1 1/4 cups sweet onions, diced small
1 tbsp. whole dried oregano
1 1/4 cups roma tomatoes, diced small
2 quarts Organic chicken broth
1 bay leaf
1 packed cup fresh basil leaves, chopped fine
2 tbsp. fresh flat leaf parsley (Italian) chopped fine
1 small can (14 oz.) cannellini beans (white kidney beans)
Grated parmesan cheese (optional)
Red pepper flakes (optional)
1. Cook the dried pasta according to package directions to al-dente (firm to bite.) Drain and immediately spray the pasta with cold water to stop the cooking process. Drain and set aside.
2. Over a medium flame, heat the olive oil in a large pot and add the chopped garlic and the sweet onions, cooking for approximately 2 minutes and then add the whole oregano, rubbing it between the palms of your hands into the pot, cooking for another 3 minutes until the onions are opaque. Then, add the diced tomatoes and cook for another 5 minutes or until the tomatoes start to release their juices. Add the broth, bay leaf, basil and parsley. Stir together and bring to a boil. Reduce the heat to a simmer and cook for approximately 15 minutes, then add the beans to heat through for 2 minutes more.
3. Ladle the steaming hot soup into bowls and add a handful of the cooked pasta to each. The pasta will warm through from the heat of the soup. Grate cheese on top along with a little more red pepper flakes for heat if desired. I also serve this soup with toasted sourdough croutons on top which were drizzled with salt, pepper and olive oil and baked at 400 degrees F. for approximately 10 - 12 minutes. Delicious!
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