Ingredients
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1
-
1
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2 - 3
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1
-
1
-
1
-
2
-
1
-
3 - 5
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1
-
-
-
-
-
Directions
Vegetarian Pasta e Fagioli (Pasta and Beans),This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste,Light and delicious soup! I chopped my carrots smaller so they would cook a little quicker and added some zucchini because I had some on hand. The pasta absorbed the broth quite a bit but that was fine for us; I didn’t add any extra liquid because I wanted it a little less soupy. The herbs were great in this – I liked the rosemary and was generous with the crushed red pepper. Thanks for sharing your recipe! Made for the Best of 2013 event, recommended by Nancy’s Pantry
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Steps
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1
Done
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In a Large Heavy Pot, Heat Olive Oil Over Medium High Heat. |
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2
Done
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Stir in Onion With a Pinch of Salt and Pepper, and Cook For 2 Minutes. |
|
3
Done
|
Add Dried Herbs and Red Pepper Flakes Into the Oil and Toss to Coat to Bring Out Some of the Dried Herbs' Flavors. |
|
4
Done
|
Stir in Garlic, and Then Celery, and Carrots and Cook For About 3 Minutes. |
|
5
Done
|
Stir in Tomatoes and Stock and Bring to a Boil. |
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6
Done
|
Reduce Heat and Simmer For 30 Minutes. |
|
7
Done
|
If Necessary Add an Additional Cup of Stock or Water and Stir in Beans and Tiny Pasta. |
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8
Done
|
Simmer For 6-8 Minutes or Until Pasta Is Tender. |
|
9
Done
|
Stir in Parsley and Serve Hot With Grated Parmesan and Freshly Ground Black Pepper. |
