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Servings:

Pasta e Fagioli

Ahhh …pasta and beans. If you’re a fan of Italian food, Pasta e Fagioli will most likely be included in your list of favorites. It’s a hearty soup with more than enough versions to sample. The standout difference in this recipe is the addition of fresh rosemary.

Total Time

40min

4.0

1 Rating

Author: A Hint of Rosemary

Servings:

Ingredients

•

2 Tbsp

All-Purpose Flour

•

1 lb

Pork Tenderloin

or Sausage or Chicken

•

3 Tbsp

Olive Oil , divided

•

1 cup

Dry White Wine

•

Large Onion , diced

•

6 cloves

Garlic , chopped

•

Medium Carrots , sliced

•

1 stalk

Celery , sliced

•

2 Tbsp

Chopped Fresh Rosemary

•

4 Tbsp

Chopped Fresh Parsley , firmly packed, divided

•

2 cartons
(32 fl oz)

Chicken Broth

or 8 cups Canned Chicken Broth

•

1 can
(28 oz)

Crushed Tomatoes

or Whole Peeled Tomatoes

•

2 cans
(15 oz)

Cannellini White Kidney Beans , rinsed, drained

•

1 cup

Ditalini Pasta

•

1 cup

Freshly Grated Parmesan Cheese

•

to taste

Salt

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

Add the All-Purpose Flour (2 Tbsp) to a bowl and season with Salt (to taste) and Freshly Ground Black Pepper (to taste) .

Lightly coat all sides of the Pork Tenderloin (1 lb) with the flour.

Heat a large soup pot or dutch oven, of at least 5 1/2 quart capacity, over medium-high heat. When the pot is hot but not smoking, add Olive Oil (2 Tbsp) .

Working in batches, brown the pork, stirring occasionally, for about 5 minutes per batch.

Transfer the browned pork to a bowl.

Add the Dry White Wine (1 cup) to the pot, raise the heat to high and simmer for 2 minutes.

Stir with a spoon to release any browned bits clinging to the bottom of the pot. Pour the wine mixture into the bowl with the cooked pork and set it aside.

Reduce the heat under the pot to medium. Add the remaining Olive Oil (1 Tbsp) . Add the Onion (1) and Garlic (6 cloves) to the pot and cook, stirring, until the onion begins to soften, about 3 minutes.

Add the Carrots (3) , Celery (1 stalk) , Fresh Rosemary (2 Tbsp) , and about half of the Fresh Parsley (2 Tbsp) . Season lightly with Salt (to taste) and Freshly Ground Black Pepper (to taste) . Cook for about 5 minutes, stirring occasionally.

10.

Add the Chicken Broth (2 cartons) and Crushed Tomatoes (1 can) along with the Cannellini White Kidney Beans (2 cans) and browned pork mixture. Bring to a simmer; then add Ditalini Pasta (1 cup) . Cook for additional 10 minutes or until pasta is al dente. Taste for seasoning.

11.

Just before serving, stir in the remaining Fresh Parsley (2 Tbsp) . Serve the soup piping hot in large bowls, topped with a generous amount of Parmesan Cheese (1 cup) .

Author's Notes

This soup can be stored in an airtight container in the refrigerator for up to three days or can be stored in the freezer for up to two months.

Nutrition Per Serving

CALORIES

430

FAT

10.4 g

PROTEIN

28.8 g

CARBS

48.8 g