Pasta e Fagioli (from Giordano’s!) was one of my favorite soups when I was a child. I decided to try to replicate it at home. Maybe it’s just because it’s been so long since I had it, but I think I did a pretty good job, and all of the children loved it!
- 3 Tbsp. olive oil
- 1 onion, diced
- 6 cloves garlic, minced
- 1/2 cup red wine
- 1 29 oz. can tomato sauce
- 6 cups water
- 1 tablespoon dried parsley
- 1 1/2 Tbsp. dried basil
- 1 Tbsp. dried oregano
- 1 tsp. salt
- 1 15 oz. can cannellini or Great Northern beans
- 1 15 oz. can navy beans
- 1/3 cup grated parmesan cheese
- 1 pound ditalini (or other small) pasta
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Add wine and reduce. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy or Great Northern beans and parmesan cheese. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup and heat through..