Prep 10 mins
Cook 20 mins
This recipe comes out of the Sopranos Family Cookbook. I love this soup so I am adding it to my Sopranos cookbook. You pronounce this dish like Pasta Fazool.
- 1 cup dried cannellini beans (you can use 3 cups canned, be sure to drain and rinse them first) or 1 cup great northern bean (you can use 3 cups canned, be sure to drain and rinse them first)
- 1 celery rib, chopped
- 2 garlic cloves, lightly crushed
- 1⁄4 cup olive oil
- 1 cup fresh tomato, peeled, seeded and chopped (you can use canned peeled tomatoes)
- 1 teaspoon tomato paste
- 1⁄2 cup water
- 1 pinch crushed red pepper flakes (a large pinch if you like it spicy, like me)
- 8 ounces ditalini or 8 ounces spaghetti or 8 ounces other pastas, broken into 1 inch pieces
- Cook the celery and garlic in the olive oil in a large saucepan over medium heat. Discard the garlic after it turns a golden color. Add your tomatoes, tomato paste, crushed red pepper and salt (to taste). Simmer for 10 minutes or until the sauce is slightly thickened.
- Add the beans to the tomato sauce. Bring the mixture to a simmer while mashing some of the beans with the back of a large spoon.
- Stir in the pasta and cook, stirring often, until the pasta is al dente. The mixture should be very thick, but add a little boiling water if it seems to thick. Turn off the heat and let stand for 10 minutes prior to serving.
I loved this soup the first time I had it at olive gardens. When they wouldn't give me the recipe, I experimented and came up with my own copycat which tasted just like theirs. The difference between my version and this one is: I used a 1 lb. pkg of 15 bean of dry beans,I used tomato sauce instead of paste, instead of tomatoes, I used 2 cans of diced tomatoes, added oregano, 1 lb. ground beef, and sprinkled parmesan cheese on each serving. If there isn't enough liquid, add more. Served with sourdough bread it is a top ten dish!