TWIG'S PASTA FAGIOLI (PASTA FAZOOL)

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Twig's Pasta Fagioli (Pasta Fazool) image

This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best.

Provided by Twiggyann

Categories     Beans

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

2 (14 ounce) cans diced tomatoes
6 cups chicken stock
1 cup uncooked ditalini (or other small pasta)
1 (14 1/2 ounce) can kidney beans
1 (14 1/2 ounce) can cannellini beans
1 (14 1/2 ounce) can pinto beans
2 carrots, diced
2 celery ribs, diced
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 medium onion, chopped
2 tablespoons olive oil
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes
fresh grated parmesan cheese

Steps:

  • Heat olive oil in a large stock pot.
  • Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
  • Add diced tomatoes and chicken stock.
  • Add beans and remaining spices.
  • Simmer for 60 minutes.
  • During the last 20 minutes of cooking, add the macaroni.
  • When serving, top with fresh grated parmesan cheese.

Nutrition Facts : Calories 243.8, Fat 4.6, SaturatedFat 0.9, Cholesterol 3.6, Sodium 292.9, Carbohydrate 38.4, Fiber 8.8, Sugar 5.8, Protein 13.3

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