Pasta fagoli soup | Imamother

rfeig613

Wed, Nov 02 2016, 11:58 am

Cannelini beans (white kidney beans), canned are fine. Just wash them well.
Onion, carrot, garlic, celery, bay leaf, dried parsley, oregano, basil, thyme (I just use Italian seasonings)
A pinch of sugar and crushed red pepper flakes (the sugar offsets the acidity of the tomatoes)
A good amount of EVOO
Crushed tomatoes (preferably Cento, Pomi, or an Italian brand)
Veggie stock (Imagine brand is the best, No Chicken broth, parve)
Ditalini pasta
Salt and Pepper to taste

Optional, but it sets it over the top: I like Yves brand veggie Italian sausages. These are OU Parve. I crumble a package of these, sautee in olive oil with some onion, and add this to the soup. An old Italian woman taught my mother how to make it (the Italians actually had theirs meatless because they ate it on Fridays. I added the sausage on my own, because why not? It's really good in their. Sometimes, I make the soup fleshig and use fleshig Italian sausages from Glatt Mart. We'll have the fleshig version on shabbos).

I serve the (parve) soup with grated parmesan cheese, fresh parsley, andn a drizzle of EVOO. And of course good crusty bread.