Quarantivities: Fagioli Soup
October 31, 2020
Ingredients:
- 1 C kidney beans (I like to skip the beans)
- ¼ C light olive oil
- 1 C chopped onions
- 1 julienne-cut carrots
- 1 celery rib with leaves
- 1 T garlic (roughly two cloves)
- 3 T basil
- 1 C canned Italian plum tomatoes
- 1 tsp dried spring rosemary
- ¼ tsp red pepper
- ¼ tsp sage
- 7 C chicken stock
- 2 C egg noodles
- Salt, pepper
- Grated parmesan on top when served
Directions
- Cut up all ingredients except the noodles and parmesan and put them in a large pot
- Bring to a boil
- Add pasta until soft
- Ready to dish and serve
*Makes enough for a family of six with leftovers*
I do not know where my Mimi originally found this recipe, but I love when she and my mom make it in the fall and winter. My family eats a lot of soup in colder weather because it is a quick dish and everyone in my house loves having a hot meal on a cold night. The combination of spices and veggies in this recipe are around the house on a regular basis, making it convenient when we have nothing else planned for dinner. One of my favorite things about this recipe is that it is dairy free (if you don’t add the parmesan as a topping). I am lactose intolerant and a lot of the soups my family makes have some sort of cheese or dairy product in them, so I love when we have this one around the house. Anyone can make this. With a family of six, I feel like my parents often ask us kids to prepare ingredients before they get home from work so they can cook whatever meal they have planned, and this meal prep takes virtually no time. I can take a break from homework and be done with chopping the veggies and measuring out the ingredients before my episode of Girlfriends is over. I would suggest cutting the recipe in half for smaller families, but if not, this soup is one of the few (in my opinion) that still tastes delicious when reheated. Fagioli Soup is the perfect recipe for large families (or small families who love leftovers) and anyone who has limited time to cook.