Jun 8, 2005

Pasta a Fagioli Soup

This soup is similar to that one served at Olive Garden. A small cup would make a great lunch and a large bowl is a satisfying dinner. Even my husband who does not care much for soup really likes this one.

Pasta a Fagioli Soup

1 c. ditalini pasta (a.k.a. salad-roni)
2 Tbsp olive oil
1 onion, minced
1 stalk celery, minced
1 carrot, minced
1/2 lb. ham or smoked sausage, diced
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes (do not drain)
2 (15 oz.) cans cannellini (or Great Northern) beans, drained and rinsed
4 c. beef broth
1 tsp. thyme
1 tsp. basil
2 Tbsp. Parmesan cheese
1 bat leaf
salt and pepper to taste

In a large stock pot, heat oil. Add celery, onion and carrot and saute until tender. Add ham or sausage and garlic, cook stirring for about one minute. Add remaining ingredients (EXCEPT FOR PASTA) and bring to a boil. Reduce heat and simmer for 30 minutes. Stir well and add pasta. Cook for 9 more minutes or until pasta is tender. Remove bay leaf. Serve garnished with additional Parmesan cheese.

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