Pasta Fagioli Soup
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Serves/Makes: 6
Ready in: 2-5 hrs
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (29 ounce size) tomato sauce
- 5 1/2 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cans (15 ounce size) cannellini beans, rinsed and drained
- 1 pound ditalini pasta
- 1/3 cup grated Parmesan cheese
In a small pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Add to the crock pot along with the tomato sauce, chicken broth, herbs, salt, and cannellini beans. Cover and cook on low for at least 3 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain with cold water. Place in a container with a little olive oil or nonfat cooking spray and refrigerate until ready to serve soup. Stir pasta into the soup and serve. Top with freshly grated Parmesan cheese.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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