Wednesday, August 8, 2007

Pasta Fagioli Soup

This is a great Summer soup to make! My sister made it for us while we were visiting and it was the first thing I made when I got home.

2 cans (14 ½ oz each) reduced-sodium beef broth
1 can (15 oz) Great Northern beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
2 medium zucchinis, quartered lengthwise and sliced
1 T olive oil
1 ½ minced garlic
½ tsp dried basil
½ tsp dried basil
½ tsp dried oregano
½ cup uncooked tubetti or small shell pasta
½ cup garlic seasoned croutons
½ cup grated Asiago or Romano cheese.

1- Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in cooker; mix well. Cover; cook on LOW 3-4 hours.
2- Stir in pasta. Cover; cook 1 hour or until pasta is tender.
3- Serve soup with croutons and cheese. Garnish with fresh basil, if desired. Makes 5-6 servings.

1 comment:

Emily Kerr said...

I just made this soup for the fam and they really liked it, even Miles and Gray. It is the perfect summer soup--very light and fresh tasting. Thanks.