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Pasta e Fagioli Soup
Serve an Italian soup bursting with appealing flavors. Bush’s Best® Great Northern Beans and Low Sodium Dark Red Kidney Beans are surrounded by rustic Italian ingredients such as farro, rosemary, zucchini, and Romano cheese in this sumptuous soup.
- Prep Time
10 Mins
- Cook Time
50 Mins
- Serves
12
INGREDIENTS
Pasta e Fagioli Soup
- 2 ½ cups Bush’s Best® Great Northern Beans
- 2 ½ cups Low Sodium Bush’s Best® Dark Red Kidney Beans
- 2 Tbsp Vegetable oil
- 2 cups Yellow onions, diced
- 1 cup Celery, diced
- ½ cup Carrots, diced
- 3 each Fresh garlic, minced
- 2 tsp Fresh rosemary, chopped
- 2 tsp Fresh thyme, chopped
- 2 each Bay leaves
- 16 oz Canned tomato sauce
- 32 fl oz Vegetable broth
- 29 oz Canned diced tomatoes, with juice
- 1 ½ cups Half moon zucchini slices
- 1 cup Farro
- Salt and black pepper to taste
- 3 oz Baby arugula greens
- Romano cheese, freshly shredded, to top soup
Garlic Breadsticks
- 12 each Soft bread sticks
- 4 oz Butter, unsalted
- 2 each Fresh garlic, minced
- 2 tsp Fresh parsley, minced
- Romano cheese, freshly grated, as desired
- Kosher salt, to taste
INGREDIENTS
Pasta e Fagioli Soup
- 2 ½ cups Bush’s Best® Great Northern Beans
- 2 ½ cups Low Sodium Bush’s Best® Dark Red Kidney Beans
- 2 Tbsp Vegetable oil
- 2 cups Yellow onions, diced
- 1 cup Celery, diced
- ½ cup Carrots, diced
- 3 each Fresh garlic, minced
- 2 tsp Fresh rosemary, chopped
- 2 tsp Fresh thyme, chopped
- 2 each Bay leaves
- 16 oz Canned tomato sauce
- 32 fl oz Vegetable broth
- 29 oz Canned diced tomatoes, with juice
- 1 ½ cups Half moon zucchini slices
- 1 cup Farro
- Salt and black pepper to taste
- 3 oz Baby arugula greens
- Romano cheese, freshly shredded, to top soup
Garlic Breadsticks
- 12 each Soft bread sticks
- 4 oz Butter, unsalted
- 2 each Fresh garlic, minced
- 2 tsp Fresh parsley, minced
- Romano cheese, freshly grated, as desired
- Kosher salt, to taste
DIRECTIONS
- Heat oil in large heavy bottomed rondeau or stock pot over medium heat. Add onions, celery, and carrots. Sauté for 4 minutes then add minced garlic, rosemary, thyme and bay leaves and continue to cook for another 2 minutes.
- Preheat oven to 400°F.
- Add beans, tomato sauce, vegetable broth and diced tomatoes. Bring to a boil. Add farro, reduce heat, and cover and simmer for 15 minutes. Next add zucchini, and cover and cook an additional 30 minutes. Taste and season with salt and pepper. Add arugula, cover and let wilt off heat.
- For garlic breadsticks, melt butter in small saucepan, add garlic and simmer for 5 minutes or until fragrant. Season with salt and add parsley. Brush over soft breadsticks and sprinkle with grated Romano cheese. Place in oven until hot. Keep warm.
- Portion two 6 oz ladles full of soup into low bowl and top as desired with grated Romano cheese. Serve with a garlic bread stick.
