In the spirit of soup season, I wanted to share one of our favorites. Pasta e Fagioli, minus the pasta. Frankly I don't know what fagioli is but I think I still put that in there. This is an Olive Garden knock-off by Top Secret Recipes guru Todd Wilbur. Go get the recipe here and I will tell you about my version.
Patrick asks for this soup by name, as in, hey can we have that soup with the meat and beans. If you have ever had dinner at my house during the winter you have probably had this soup. I made this soup for kids before I had kids and they have all loved it (except Keith, who would probably eat it if I put the pasta back in it which I hadn't really considered until this very minute...hmmm.).
Other than dropping the pasta (because really this soup is plenty hearty and who wants to get another pot dirty), I also put an extra can of V-8 in instead of the tomato sauce. With or without the pasta the soup isn't very brothy and this gives it some more liquid.....some lovely liquid veggies.
A little bit of this.
As much of this as you want....
A bit of meat and wonderfulness in a bowl is all yours.
You can top it with fresh Parmesan and we love it with bread and butter (I mean: we love bread and butter) You may be tempted to skip the vinegar but it is a necessary addition. Dig in, you will love it. Plus this is pretty cheap too...
2 comments:
I made it last night with Hot Itlaian Turkey Sausage and Ground turkey. It was yummy! Boy does it make a lot!
Awesome. I'll have to try that trick. I have always wondered how it would freeze. Try it and let me know.
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