Pasta Fagioli

I loves me some homemade soup, particularly on a cold night! This is the epitome of comfort food in a soup…creamy goodness, tons of flavor, lots of textures, and warms your soul as you eat every bite! I am confident if you make it, it will soon become a staple in your family dinner repertoire, especially during those cold seasons!

Pasta Fagioli means pasta and beans.  It is such a delicious and hearty combination!  I like to make mine with Orrechiette pasta.  Orrechiette means “little ears” in Italian.  They are the perfect pasta for this soup, in my opinion, because they are like little cups cradling all that goodness in every bite for you!  This recipe comes to me courtesy of my good friend Chris Ground, with some minor tweaks. He made it once for a work potluck and after devouring two gigantic bowls I begged him for the recipe. Enjoy!

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Recipe

Pasta Fagioli

• 2 Tablespoons Olive Oil

• 1 large onion, diced small to medium

• 3 garlic cloves, smashed and finely minced

• 2 each 14.5 canned chopped tomatoes (not drained)

• 2 cans 15.5 oz Cannellini beans, drained and rinsed

• 1 Tablespoon dried Italian Seasoning

• 1 teaspoon Dried Red Pepper flakes

• 7 cups chicken stock

• 1/4 cup fresh basil, roughly chopped

• 1/4 cup fresh Italian flat leaf parsley, roughly chopped

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

• 8-10 oz Orrechiette pasta

• 1 rotisserie chicken, meat pulled off the bone and chopped into bite size pieces

• 1/2 cup shredded parmesan cheese

Directions

1. First, pour yourself a nice glass of wine and prepare yourself for a treat!

2. In a large dutch oven pan, add your olive oil, heat over medium high heat and then add your chopped onions. Stir and cook until translucent.

3. Add your chopped garlic and say “you’re welcome!” to your olfactory senses because this is one of the best smells there is, garlic and onions! Cook for another minute or two.

4. Next add your Italian seasonings, red pepper flakes, and salt and pepper. Stir and cook for another minute or two. This spicy goodness is intoxicating!

5. Now add your chopped tomatoes and rinsed and drained beans. Stir well and cook for another minute.

6. Add the chicken stock and stir everything well. Bring to a boil and then reduce heat to medium.

7. Once it boils, add your pasta and cook for 7-8 minutes until pasta is al dente.

8. Add your basil, parsley and chicken and stir everything well and turn to low.

9. Then add your Parmesan cheese and stir very well making sure to scrape the bottom of the pot. Simmer for 10-15 minutes, stirring every so often. Ladle into bowls and enjoy the sensory overload of this incredible meal!!!!