Pasta e Fagioli Soup

Dinner tonight brought to you by the September 12, 2012 issue of “All You” magazine and it was delicious!

2 tablespoons olive oil (I used Pam with Olive Oil instead to cut out a few calories)

1 onion, chopped

1 rib celery, chopped (I did about 4)

2 carrots, chopped (I did about 3)

1 clove garlic, minced (I used 2)

2 (15 oz) cans cannellini beans, drained and rinsed

1 (28 oz) can crushed tomatoes

4 cups low sodium chicken broth (I used 3 cans)

2 tablespoons chopped fresh thyme (didn’t have any fresh or dried so I used about 2 teaspoons of Italian seasoning instead)

salt and pepper (I used 1 teaspoon of salt and 1/2 teaspoon of pepper)

1 cup small pasta such as shells or elbows (I used shells and did about 2 cups)

1  Warm oil in large saucepan over medium high heat.  Add onion, celery and carrots and cook, stirring often, until softened but not browned, 3 – 5 minutes.  Add garlic and saute 1 minute longer.  Stir in beans, tomatoes, broth and thyme.  Season with salt and pepper.

2  Bring to a boil, then reduce heat to medium low and simmer for 10 minutes.  Add pasta and cook, stirring often, until the pasta is al dente, 10 – 12 minutes longer.  Season again with salt and pepper.  Thin with more broth, if desired.

5 thoughts on “Pasta e Fagioli Soup

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