Prep 15 mins
Cook 45 mins
This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste
- 1 tablespoon olive oil
- 1 onion, diced
- 2 -3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 3 -5 dashes dried rosemary
- 1 dash red pepper flakes (I like more-1 tsp.)
- 1 1⁄2 cups chopped whole tomatoes, with juices (I've use canned or fresh depending on time of year)
- 3 cups vegetable stock or 3 cups vegetable broth
- 1 can cannellini beans, drained and rinsed
- 1 cup tiny pasta (I like ditalini, but any pastene works fine)
- 2 tablespoons chopped fresh parsley (or dried) (optional)
- freshly grated parmesan cheese
- salt & fresh ground pepper
- In a large heavy pot, heat olive oil over medium high heat.
- Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
- Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
- Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
- Stir in tomatoes and stock and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
- Simmer for 6-8 minutes or until pasta is tender.
- Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
I have been trying to make minestrone soup for years, and have never been able to get the seasonings right. I started making this Pasta e Fagioli, and after tasting the broth as it simmered...AHA! This is the exact combo that my soup needed. This quickly turned into minestrone with the addition of potato and veggies. Excellent recipe!
WOW~!!! BECKY!!! THIS IS DELICIOUS!!! Ive never had anything like this before (yes, never lol) so I was rather excited about it :-) At first I was a bit nervous about the spices (I must admit I had to leave out the rosemary, as I am very picky about what I put rosemary in, hehe) and only 1 teaspoon of oregano, as Ive found that the one I have is rather strong...and Ive noticed in the past, when using recommended amounts, it always seems like too much, so I cut back a bit :-) I used 1 teaspoon of the red pepper flakes because we like it kicked up a bit ;-) but i must admit that I will use a bit less next time haha... Im not sure i have any nose hairs left! :-O lol. This is just wonderful overall. The flavors are fabulous, and the parsley, parm and ground black pepper are a great touch. I served this with a pile of sliced fresh italian bread that I quickly toasted under the broiler... soft on one side, crisp on the other hehe. Was wonderful to soak up the leftover soup broth... you will not want to waste a bit of the broth!!! YUM!!!!! Thanks for the wonderful recipe!! I will be making this quite often as we love soups...and this is definitely one of our favorites to date!!
Light and delicious soup! I chopped my carrots smaller so they would cook a little quicker and added some zucchini because I had some on hand. The pasta absorbed the broth quite a bit but that was fine for us; I didn't add any extra liquid because I wanted it a little less soupy. The herbs were great in this - I liked the rosemary and was generous with the crushed red pepper. Thanks for sharing your recipe! Made for the Best of 2013 event, recommended by Nancy's Pantry