Known as Pasta e Fagioli, this may be one of Italy’s most famous soups. The combination of pasta and beans is heart-warming, and it can be served for two or a crowd. It’s perfect to serve to friends. Leave the pot on the stove for everyone to help themselves.
In Italy they use the last bits of pasta left in various opened boxes – a great way to use up the leftover pasta. This recipe calls for acini di pepe, a small round pasta used mostly for soups. Any type of small pasta can be used.
This meal contains 557 calories per serving, with 31 percent of calories from fat.
• If making the soup in advance, leave out the pasta and add it 10 minutes before serving to finish cooking.
• To make this a vegetarian dinner, substitute vegetable broth for the chicken broth.
• Canned Great Northern beans can be used instead of cannellinis.
• Two crushed garlic cloves can be used instead of bought minced garlic.
• Make soup.
• While soup cooks, assemble salad.
For a printed copy of the recipe, click the link:
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