|Alphabet Soup ( Pasta e Fagioli )|
It is a traditional Italian soup, and this particular recipe began as a Nava Atlas recipe from her book Vegetarian Soups for All Seasons, if I remember correctly. I simplified it a bit, reduced the oil, and changed the pasta shape from Ditalini to Alphabets - which made the soup hugely popular in our house!
Here it is:
1 (12oz) bag Frozen Peppers and Onions (or 1 Diced Bell Pepper & 1 Diced Onion)
1 teaspoon minced Garlic
3 stalks Chopped Celery
Add and simmer 30 minutes
6 cups water
2 (15 oz) cans Diced Tomatoes with juice
¼ cup dry wine (any non-sweet kind - I've used what I had on hand - from red to rice wine)
2 bay leaves
½ tsp oregano
½ tsp basil
¼ tsp rosemary
1 cube bouillon
1 cup Alphabet pasta
2 (15 oz) cans drained White Beans such as Great Northern or Cannelini (or 3 cups home prepared)
Simmer till pasta is done, adding more water as needed.
Serve with Salad & Crusty Bread.
This soup freezes well. If I'm going to freeze it, I leave the pasta out to prevent mushiness, and reduce the water to conserve freezer space. Then, when I reheat it, I add water & bring to a boil, and add dry pasta and simmer it till pasta is done.
Tip for dining with Omnivores: This Soup would go well with a Cheese & Salami tray, with Sandwiches, or with Grilled Cheese. Omnivores may also like some grated Parmesan or Cheese Toasts with their soup.
This is being shared on Penny Pinching Party, Food on Friday, Recipes for Kids to Make