This is my trusty go-to soup whenever I’m feeling a bit under the weather. It’s a simple and mild flavored soup that always hits the spot.
Pasta Fasul essentially means “pasta and beans”. It originated as an Italian peasant dish known for it’s simplicity and inexpensive ingredients. While there’s a variety of ways to prepare it, this is my favorite, the way I’ve been making it and enjoying it for years.
- 1/2 White Onion (finely diced)
- 1 Carrot (thinly sliced)
- 1 bunch Celery (thinly sliced, leaves reserved)
- 1 pkg Fresh Poultry Herbs (rosemary, sage and thyme)
- 1 can Cannellini Beans (drained and rinsed)
- 32 oz Chicken Stock
- 1/2 box Small Shaped Pasta (elbows, ditalini, small shells)
- Coat the bottom of a large stock pot or dutch oven with olive oil
- Using medium heat, saute your chopped onion, sliced celery and carrots, until slightly softened (make sure you season your veg with salt/pepper)
- Pour in your chicken stock
- Add in your fresh poultry herbs
- Simmer until veg is cooked through (about 15 min)
- Once done, add your rinsed and drained beans along with your celery leaves to the soup (the beans don’t need to cook, they will warm through in the hot soup)
- Taste for seasonings and add additional salt as needed