I accepted the mission. I immediately knew what had to be done: make Pasta Fagioli. I know the kids love to eat this at restaurants so let’s make it even better by making it homemade.
You are wondering ‘what mission?’ Oh, I was secretly assigned to create a recipe from another site by Amanda, the head honcho behind The Secret Recipe Club. The site I was assigned to was ‘Something New is Cooking’ and the recipe for the Pasta Fagioli was created by Michelle, the CEO of Something New is Cooking.
Pasta Fagioli adapted from Something New is Cooking (8+ servings at 1 1/2 cups: modified as made due with what was in my pantry)
1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz can small white beans
1 15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tablespoon basil
1 tablespoon parsley
1 teaspoon oregano
2 (14 oz each) cans chicken broth (low sodium)
4 cups water
salt and pepper to taste
1 1/2 cups Pastina (mini-star shapes)*
grated Parmesan, optional
In a deep pot, saute onion and garlic in olive oil over medium heat.
Add beans, tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 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 package directions.
Ladle soup into bowls and top with grated cheese.
*These little buggers soaked up tons of water so don’t worry about adding too much water. The soup will still be somewhat thick because of the starchiness.