I'm so glad this months category was soup or chili. I've been waiting to make some kind of soup for a while. So looking for a recipe and I came across Pasta e Fagioli. I haven't had this in a long time so I decided to give it a try.
Pasta e Fagioli
2 Tablespoons olive oil
1 cup chopped onion (small onion)
3 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
3 cups low sodium chicken broth
1 (15 ounce) can cannellini beans
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1/4 pound seashell pasta
1. Heat oil in 4 quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. Add undrained tomatoes, undrained cannellini beans, chicken broth, basil and pepper and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
3. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender.
My review: I must say this was a very tasty recipe. It was easy to make and took less the 30 minutes to make. A great quick dinner for those cold winter nights. Filling and mm mm good. The one thing I did different was used diced tomatoes instead of the stewed tomatoes. I also left out the fresh parsley, it didn't need it at all.