Italian

MY Pasta E Fagioli Soup is for Soup.

MY Pasta E Fagioli Soup takes several minutes to prepare.

MY Pasta E Fagioli Soup takes several minutes to cook.

MY Pasta E Fagioli Soup makes 15 servings.

The ingredients for MY Pasta E Fagioli Soup are:

1 ? cups mixed dry beans (I use a mix of Black Beans/Red Kidney Beans, Pink Beans & Navy Beans or 3 cans drained and rinsed)
2 tablespoons extra Virgin Olive Oil
4 cloves of garlic minced
3 cups of finely chopped onion
3 cups of diced carrots
3 cups of chopped celery
7 (14.5oz) cans of chicken broth (12 cups & 5.5oz)
5 (14.5oz) cans of beef broth (9 cups)
4 cups of water
2 bay leaves
2 tbsp dried oregano
2 tbsp dried basil
2 tsp black pepper
2 tsp of salt
2 cans diced tomatoes with basil, garlic, oregano (do not drain)
10 oz small whole wheat pasta (small elbows, ditalini or acini di peppe)
Grated Parmesan cheese for garnish

Here is how you make MY Pasta E Fagioli Soup:

1. Soak beans overnight. Simmer until tender, about 40 minutes, drain and set aside.2. Heat oil in large stockpot (at least 10/11 quarts), add garlic, onion, carrot and celery and saut? until onion and garlic are sweated (semi transparent).3. Add 1 can of chicken broth and simmer for 10 minutes.4. Add in all remaining ingredients (including beans set aside) except pasta and parmesan cheese and bring to a boil. Reduce heat and simmer 20 minutes until vegetables are just tender. 5. Add pasta and cook until done then remove bay leafs.6. Pour into bowls and garnish with parmesan cheese.Serving Size:?15, 2-cup servings

The nutritional information for MY Pasta E Fagioli Soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 248.6

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 698.1 mg
• Total Carbs: 43.2 g
• Dietary Fiber: 10.4 g
• Protein: 14.1 g

MY Pasta E Fagioli Soup is Italian cuisine.