Pasta e Fagiole Soup
Recipes

Pasta e Fagiole Soup

A delightfully simple yet hearty vegetarian soup, made even better when topped with charred bread and plenty of parmesan. 

by Matthew Mancuso

Ingredients

1 onion, medium diced

1/2 tsp chili flakes

1-2 tbsp tomato paste

1/4 cup white wine

3 garlic cloves, whole

3 sprigs of thyme

1 sprig oregano

2 cans white beans, drained and rinsed

5 cups chicken stock

2 parmesan rinds, optional

1/4lb ditalini pasta, pre cooked

2 tbsp Sizzle

Drizzle for topping

Instructions

Active Time: 20 minutes

Full Time: 1 hour

Serves 4
1

Begin by sweating out the onions in Sizzle over medium heat until they become translucent.

2

Add in the pepper flakes, adjust this according to your own taste, and be sure to take a step back as the initial few seconds will give off a spicy aroma.

3

Next add the tomato paste, more or less depending how sweet you like it, and roast this off so the onions begin to caramelize.

4

After a few minutes, deglaze with the white wine and add in the cloves and the herbs, cook on medium low for a few minutes.

5

Add the drained beans and stir, followed by the chicken stock and the cheese rinds. These rinds add such a depth of creaminess with a mild saltiness.

6

Allow this to cook over medium low for no less than 40 minutes but no more than an hour.

7

Once your soup is done, remove the herbs and rinds and add the ditalini pasta. Serve over nice charred bread and top with parm and Drizzle!

Tagged:

Soups