Pasta Fagioli Soup

Servings: 6

Total Time: 35 minutes

Cookware:

• 2.2 Qt Saucepan: Halve recipe

• 5.7 Qt Round Dutch Oven: Standard recipe

• 8 Qt Oval Dutch Oven: Double recipe

Ingredients:

• 2 tablespoons olive oil

• 1 cup diced onion

• 2 tablespoons minced garlic

• 1 cup chopped carrots

• 30 oz cooked cannellini beans

• 15 oz canned tomato sauce

• 1 bay leaf

• ½ teaspoon dried basil

• ½ teaspoon dried parsley

• ½ teaspoon dried oregano

• ½ teaspoon pepper

• ¼ teaspoon red pepper flakes

• 4 cups vegetable broth

• 2 cups water

• 1 cup ditalini pasta

Directions:

1. Heat olive oil in your Larder & Vine Dutch Oven over medium heat. Once heated, sauté onion, garlic, and carrots for about 5 minutes.

2. Add tomato sauce, bay leaf, basil, parsley, oregano, pepper, red pepper flakes, stock, and water. Mix until well combined then bring to a boil. Once boiling, reduce heat and let simmer for about 15 minutes.

3. Drain and rinse the beans. 

4. Add pasta and beans and bring to a boil, stirring occasionally.

5. Once pasta is al dente, remove the bay leaf and enjoy!