Well, now it’s official.
I am the least cool person in America.
During the Super Bowl, I made and ate
I’d write me off too. It wasn’t even chili.
In my defense, there weren’t many other options. No party invitations; no tantalizing fried food spreads; no triple-layer cheese dips; no Pinterest cookie-dough-meets-cheesecake-meets-brownie creations. I would have welcomed any and all of those with an open mind and mouth. But no.
All I had was a well-stocked pantry and an aversion to supermarket showdowns. So I made do.
This pasta e fagioli (Italian pasta and bean soup) is a pure and simple blend of ingredients that I always have on hand, and
It’s rich, comforting, and hearty. The base is an oregano- and bay-seasoned tomato broth, and it’s packed with kidney beans, Ditalini pasta, sautéed onions, carrots, celery, and garlic.
Let’s put it this way: It’s so delicious that I’m now completely in acceptance of my being incredibly uncool. And that says quite a bit about a soup. And even more about me.
Pasta e Fagioli
makes 4 extra generous servings
1 tablespoon olive oil
1 large yellow onion, chopped
2 large carrots, chopped
2 large stalks celery, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon dried red pepper flakes
1 (28-ounce) can crushed tomatoes (or ground, peeled tomatoes)
4 cups low-sodium chicken broth
2 (15-ounce) cans kidney beans, rinsed and drained
2 bay leaves
1 cup small shaped pasta such as shells, ditalini, or elbows
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
1 cup grated Parmesan cheese
Heat olive oil in a large pot set over medium. Add onion, carrots, and celery, and cook, stirring frequently, for 5 minutes, until just beginning to soften.
Add garlic, oregano, and red pepper flakes, and stir constantly for 30 seconds, until fragrant. Add tomatoes, chicken broth, kidney beans, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes. Add pasta in the last 10 minutes of cooking. Add salt and pepper and stir. Discard bay leaves, stir in parsley and serve, sprinkling each serving bowl with freshly grated Parmesan cheese.
Nutrition Information for 1 Serving (1/4th of Entire Recipe): Calories 450, Total Fat 9.2 g, Total Carbohydrate 73.4 g, Dietary Fiber 18.1 g, Sugars 13.4 g, Protein 23.7 g