Tiny NY Kitchen: Victoria's Southern Italian Pasta Fagioli Soup

Victoria's Southern Italian Pasta Fagioli Soup

I love this lovely Italian soup because it’s hearty, but not too heavy. 

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1/2 Cup Chopped Carrot
• 1/2 Cup Chopped Celery
• 1/2 Cup Chopped Onion
• 4 Minced Garlic Cloves
• 5 Cups Water
• 4 Beef Bouillon Cubes
• 15 Ounce Can Diced Tomatoes With Juice
• 3 Teaspoons Basil
• 1/2 Teaspoon Freshly Ground Pepper
• 1 Cup Uncooked Ditalini Pasta
• 20 Ounce Can Undrained Kidney Beans
• Extra Olive Oil For Garnish
• 1/2 Cup Grated Parmesan Cheese

DIRECTIONS:

Add the olive oil to a large size soup pot and heat over a medium heat for 1 minute. Add the carrots, celery, onions and garlic. Cook for 12 minutes making sure to stir occasionally.

Add the water, beef bouillon, tomatoes (with juice), basil and pepper. Bring to a boil. Stir in the pasta and turn the heat up to a medium high. Cook for 15 minutes. Stir frequently to ensure that your soup doesn’t stick. 

Add the beans and cook for another 5 minutes. Remove from the heat and ladle into individual bowls. Drizzle with olive oil and sprinkle with grated Parmesan cheese. Serves 6 people.