With the weather starting to get colder, I thought now would be a great time to break out one of my favorite family recipes: Pasta Fazool (pasta e frasule)! This dish brings back so many memories of family dinners with my Nana cooking this soup for us all. This old school “peasant” dish has really become a staple in my life as a go-to comforting meal, especially when I want a taste of home. Get ready to break out some crusty bread to scoop up all this soupy goodness! I hope that you all enjoy this recipe as much as my family and I do.
Soup:
2 cans northern beans (juice in)
2 Tbsp. tomato sauce, canned or homemade
2 cup vegetable broth
2-3 cloves garlic, (sliced)
1/4 cup avocado oil
1 cup onion, chopped
1-2 tsp. oregano, to taste
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
2 cans of water for EACH can of beans
1-1/2 to 2 cup Ditalini Macaroni, cooked
Directions
- In a medium soup pot on medium heat, add olive oil and diced onions. Sauté for 5-7 minutes or until onions are translucent.
- Next, add all above ingredients (except for Ditalini macaroni). Bring to a boil and then reduce to medium-low stirring occasionally for 5 minutes.
- Slowly add the cooked Ditalini macaroni to the soup. Note: Start by adding 1-1/2 cups and see how the thickens turns out. If you desire a thicker soup, add remaining 1/2 cup macaroni.
- After 10-15 minutes of simmering, remove from heat and serve with choice of bread (or my personal favorite: pizza!)
Chef’s tip: the more macaroni you add to the soup the thicker the soup will get.
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