Pasta Fagioli Soup
Inspired by Shutterbean
Serves 4-6
Ingredients
1 tbsp extra virgin olive oil
1 clove garlic, minced
1 chicken breast, bite-size cubes
½ onion, finely chopped
2 carrots, chopped
2 stalks celery, chopped
1 14½-ounce can diced tomatoes
1 15½-ounce can chickpea beans, drained and rinsed
pinch of dried oregano
pinch of red pepper flakes
1 tsp salt and freshly ground black pepper
4 cups water
1 cup dried pasta (small/medium shells)
1 ounce extra sharp cheddar cheese
Instructions
In a French oven over medium-low heat, warm the olive oil.
Add the garlic, chicken, onion, and carrots and saute slowly for ~4 minutes.
Add the celery and cook for another ~4 minutes.
Add the tomatoes, beans, oregano, red pepper flakes, and salt and pepper and let boil.
Add water and pasta and simmer until pasta is tender, ~15 minutes.
Ladle soup into bowls. Garnish with cheese and serve immediately with a side of toast (optional).
