Pasta Fazool (Pasta e fagioli)

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

1. In a medium soup pot on medium heat, add olive oil and diced onions. Sauté for 5-7 minutes or until onions are translucent.
2. Next, add all above ingredients (except for Ditalini macaroni). Bring to a boil and then reduce to medium-low stirring occasionally for 5 minutes.
3. 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.
4. 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.