Italian-Style Pasta e Fagioli Soup
¼ cup extra virgin olive oil
1 medium onion, diced
2-3 cloves garlic, chopped fine
1 28 oz. can whole tomatoes, chopped
10 leaves basil, rough chop
2 tablespoons parsley (chopped and divided)
2-15.5 oz. cans white beans, not drained
6 cups water
Salt and pepper to taste
4 ounces mini penne or other small pasta
Freshly grated Parmesan or Romano cheese
Heat oil in medium soup pot. Add onion and saute gently until translucent. Add garlic and basil and saute for one minute more. Add tomatoes and half the parsley. Cook gently 10 more minutes.
|I cut out the middleman and used a can of diced tomatoes.|
Add beans with their liquid and the six cups of water.
|Hot and ready!|
My Rating: 3/5 "This is pleasant but bland. My husband enjoyed eating it because it took him back to his New England roots, but he agreed that it didn't have much flavor. That said, you do feel quite nice after eating this, so maybe it's worth it."