Pasta E Fagioli Soup

Pasta E Fagioli Soup
(Adapted from Taste of Home and Williams Sonoma)
Yield: 4-6 servings

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32 oz vegetable or chicken broth
1 x 28 oz can of tomatoes, chopped with juice
12 oz Marinara Sauce
1/4 cup red wine
1 large onion, chopped
3 celery ribs, diced
1 medium carrot, sliced
1 garlic clove, chopped
1 can (about 10 oz) kidney beans, rinsed and drained
1 tsp dried oregano
1 tsp pepper
1/4 tsp hot sauce
3 oz. uncooked medium-sized pasta (shells, macaroni, rotini)
2 tsp minced fresh parsley


1. In a large pot, add all ingredients except pasta and parsley.

2. Bring to a boil. Cover the pot, reduce the heat and simmer for 30 minutes. Add the pasta and parsley. Simmer, covered about 10-15 minutes until the pasta is tender.

Garnish with Parmesan.

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