a
Pasta Fagioli Soup
1½+ gallons
Ingredients
- 2 ribs celery, small diced
- 2 peeled carrots, small diced
- 2 tsp. oregano
- 1 tsp. basil
- ¾ tsp. thyme
- 1 bay leaf
- 3 lbs. cooked cooked white kidney beans
- ¾ lb. ditalini
- 1 gallon water
- 2 Tbsp. Liquid Vegetable Consommé Prep
- 1 lb. diced tomato
- 1 Tbsp. chopped parsley
- grated Parmesan cheese for individual portions
- 4 Tbsp. Chicken Base of your choice
- 1 tsp. chopped garlic
- ¼ lb. bacon, julienne
- 1 Tbsp. olive oil
- 2 medium onions, small diced
Instructions
- 1 Cook the bacon in the olive oil until crisp.
- 2 Remove bacon and pour off half the fat.
- 3 Slowly cook the chopped garlic, onions, celery and carrots in the remaining fat.
- 4 Add the herbs, beans, pasta, water, Chicken Bases and Liquid Vegetable Consommé Prep.
- 5 Bring to a boil.
- 6 Simmer until pasta is al dente.
- 7 Add tomato and parsley.
- 8 Adjust the seasoning with additional Liquid Vegetable Consommé Prep.
- 9 Serve with a sprinkle of Parmesan cheese on each portion.