Pasta Fagioli

I’m so excited to bring you this family recipe. It reminds me so much of growing up and eating this soup before basketball practice as a quick family dinner. Pasta fagioli always seemed to be in the freezer ready for those busy weeknights. My aunt shared this recipe with my mom, who shared it with me. It’s been a staple at our family dinner table for years and will always hold a special place in my heart. I hope this meal brings your family together even on the busiest of nights.

Ingredients

White onion: All great soup recipes start with onion and garlic.

Garlic: There’s no such thing as an Italian meal without garlic.

Olive oil: This will help give flavor to the soup as well as saute the garlic and onions.

Italian sausage: I used hot Italian sausage but you can certainly use sweet Italian if you prefer.

Dried rosemary: This truly makes the soup so delicious! You don’t need fresh rosemary for this but you can use it if you have it.

Garbanzo beans: Half of the beans will get mixed in the soup whole and the other half with get pureed.

Canned plum tomatoes: Find these near the tomato sauce section. They be drained and chopped!

Beef broth: You can use chicken or vegetable broth in a pinch but the beef broth does make it more savory.

Pasta: There are some options here. Orzo or ditalini are common pasta choices. Or you can do what I did and use broke pasta. Use what you have.

Parmesan cheese: Fresh grated parmesan cheese on top makes the soup perfect.

Recipe

Makes 4-5 servings

Ingredients

• 1/4 cup olive oil

• 1/2 onion, chopped

• 2 large garlic cloves, minced

• 1/2 TBSP dried rosemary

• 16 oz canned plum tomatoes, drained and chopped

• 3 cups beef broth

• 16 oz can garbanzo beans

• 1/2 cup orzo

• Grated parmesan cheese (for topping)

• Italian bread (for serving)

Instructions

1. In a large pot, add the oil and sauté the garlic and onions for 2-3 minutes until translucent.

2. Add in the sausage and brown the meat.

3. Add in the tomatoes, half of the garbanzo beans, and rosemary. Stir and add in the beef broth.

4. In a high speed blender or food processor, puree the other half of the garbanzo beans. You can add a few drops of broth to the blender or food processor to make it smooth. Add the pureed beans to the soup. Cook for 10 minutes.

5. Add in the pasta and cook for about 8 minutes or until pasta is al dente. Remove from heat.

6. Serve with crusty Italian bread and fresh grated Parmesan cheese. Enjoy!