Pasta Fagioli

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*4 tablespoons Extra Light Olive Oil

*1 tablespoon Butter

*1 medium Red Onion, chopped

*2 Carrots, peeled, diced small

*3 Celery Stalks, diced very small

*1 medium Zucchini cut in half lengthwise, cut small

*2 Cloves Garlic, pressed or minced

*1/8 teaspoon Red Pepper Flakes

*1 tablespoon Italian Seasoning or 1 teaspoon dried Basil, 1 teaspoon Oregano, 1/2 teaspoon thyme

*1/4 teaspoon freshly ground Black Pepper, or to taste

*1 Sweet Potato, diced small

*1   32 ounces Chicken Stock, a little more if needed

*1 small can tomato paste

*1 small can tomato sauce or 8 ounces V8 Juice

*1   14.5 ounces diced Italian Tomatoes

*1   15 ounce can Cannellini Beans or Great Northern Beans or Red Pinto Beans, drained and rinsed

*1 cup Ditalini Pasta, or any small pasta, shells, elbow or a mix of them

*Sea Salt, to taste

*1/2 cup finely grated Parmesan (Parmigiano-Regiano) or Fontina

*Garnish with a sprinkle of chopped Parsley

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*Note: If you happen to have the end of the Parmigiano-Reggiano that you would usually discard, place it into the Pasta Fagioli while cooking and remove from soup before serving.

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Options: Spinach or chopped Kale add at the end of cooking

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In a skillet, heat olive oil butter. Add the following each of them added 1-2 minutes apart starting with: Onions, Carrots, Celery, Zucchini and garlic.

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Mix in the Italian seasoning, red pepper flakes and fresh ground black pepper into the sautéed mixture heated to bring out flavors in spices, about 1 minute.

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Place the above sautéed mixture into a stock pot.

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In the skillet you sautéed the above mixture, heat and add about 1 cup of the chicken stalk and diced sweet potatoes on medium-low heat. Let the sweet potatoes cook about 3 minutes and then add the tomato paste and ding more chicken stock if needed cook just until bubbly and add to the stock pot.

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In the stalk pot add the remains chicken stalk, diced tomatoes and tomato sauce and to a boil. Then add the pasta.

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Simmer the Pasta Fagioli for 15-20 minutes, stirring every 5 minutes. Then add rinsed beans.

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When serving soup top individual bowls with cheese of your choice. Enjoy!

 

 

 

 

Enjoy!

Lindy