How To Make Pasta Fagioli Soup – A Delicious, Hearty Italian Recipe (VIDEO)
My healthy pasta fagioli recipe is a thick and creamy soup with plenty of garlic and fresh herbs. I will show you how to make it creamy without the fat.
Pasta e fagioli soup is easy to make and very healthy too. I make it creamy, simply by pureeing the cannellini beans. You hardly even notice there are beans in this recipe.
2 (15.5 oz.) cans of cannellini beans, not drained
1 large yellow onion, finely diced
5 cloves of garlic, finely minced
1 large celery rib, finely diced
8 large leaves of fresh basil, chiffinade
3 Tbsp. Italian parsley, chopped
1 1/2 cups of chicken broth, or vegetable broth
2 Tbsp. olive oil
1 1/2 Tbsp. butter
1 1/2 cups of cooked small pasta
salt to taste
garnish with fresh parmesan cheese and parsley.
Directions:
First thing is to puree the beans and their juice in a blender. Add a little of the chicken broth if you need to thin it.
Heat your frying pan on medium low and add the butter and olive oil. Once hot, add the onion and celery and saute for about 10 minutes. Then add the garlic and cook an additional 3 minutes.
Now add the pureed beans, chicken broth, basil, and parsley. Bring the soup to a boil and then simmer for 10 minutes. Taste and add salt if needed.
Now add the cooked pasta and heat until heated through. Be sure and serve this soup pipping hot. Garnish with fresh parmesan cheese and a leaf of parsley.