Pasta Fagioli Soup

Servings: 5 servings • Total Time: 30 minutes •
This is a great tasting, thick, hearty Italian soup. Great to make on a cold night and super quick and easy.

  • 1 tbs olive oil
  • 1/2 onion
  • 3 cloves garlic, chopped
  • 1 celery stalk, chopped
  • 1 carrot, finely chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 cans fat free chicken broth
  • 2 cups water
  • salt and pepper to taste
  • 1-1/2 cups Ditalini pasta or other small pasta
  • Grated Parmigiano or Romano

In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese.  YUM!

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