The temperatures are once again dipping here in North Carolina, so why not warm up with Pasta E Fagioli soup! This is a recipe that caught my eye on the back of a box of Ronzoni Small Shells, and it did not disappoint. Filling, tasty and easy!
Here is the recipe with my modifications noted:
Pasta E Fagioli
1 cup Ronzoni Small Shells, uncooked
6 bacon slices, diced (I used two Mild Italian Sausage links, sliced and sauteed)
2 cups chopped onion
1 cup chopped celery
3 cups (two 14 oz cans) Great Northern Beans, drained
3 1/2 cups (two 14.5 oz. cans) chicken broth
3 1/2 cups (28 oz. can) whole plum tomatoes, undrained and chopped (I used two cans diced tomatoes)
1 (14 oz) can tomato sauce (my addition)
2 cups (19 oz. can) red kidney beans, drained
1 bay leaf
2 tsp. dried oregano leaves
Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well. Meanwhile in 5-quart saucepan over medium-high heat, cook bacon or Italian sausage until it starts to brown. Add onion, celery and garlic; cook 8 minutes, stirring occasionally. meanwhile, with a fork, mash 1 can Great Northern beans. Add chicken broth, mashed beans, cooked pasta and remaining ingredients to bacon or sausage mixture, heat to boiling. Reduce heat; simmer, uncovered, 10 minutes. (I actually put in my crock pot on low and cooked a few hours) Discard bay leaf. Makes 12 servings (1 cup each).
Have a wonderful weekend...make some soup and stay warm!