Pasta E Fagioli Soup Recipe
Tuscan style vegetable soup with ham, tomato, tubetti pasta and a brick crostini
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Ingredients
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Ingredients
Method
Directions
- 1
- 2
- 3
Add Tomatoes and Broth
Add the canned diced tomatoes (with juice) and vegetable broth. Bring to a boil.
- 4
Cook Pasta
Once boiling, add the tubetti pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- 5
Add Beans and Season
Stir in the cannellini beans, parsley, salt, and black pepper. Let it simmer for another 5 minutes to combine flavors.
- 6
Prepare Crostini
Meanwhile, in a separate pan, toast the brick bread slices until golden brown. Optionally, rub with a garlic clove for extra flavor.
- 7
Serve
Ladle the pasta e fagioli soup into bowls, top with grated parmesan cheese, and serve with the toasted crostini on the side.
