Pasta e Fagioli
Italy is the home of this legendary, thick pasta and bean soup. Serve with Italian bread and salad for an easy, satisfying soup-supper.
- Servings: 6
Source: Veggie Fest
Ingredients
- can tomato paste
- water
- tablespoon olive oil
- garlic cloves, minced
- tablespoons crumbled dry basil
- small onion, finely chopped
- teaspoon cayenne pepper
- Salt to taste
- cooked Great Northern beans 3 , drained
- ounces uncooked pasta shells or small mostaccioli *
- small carrots, diced
- broccoli, chopped
- Freshly ground black pepper to taste