“Pasta e fagioli (pronounced [ˈpasta e ffaˈdʒɔːli]), meaning “pasta and beans“, is a traditional Italian pasta dish. It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasule.[1]“
via Wikipedia
Initially, I had looked up the recipe for pasta a fasule. I know what you might be thinking- “Pasta and BEANS?” Please, don’t picture the famous Lady and the Tramp scene. This is not pasta noodles topped with tomato sauce and beans instead of meatballs. It’s simply vegetable soup with small pasta.
This vegetable soup with butternut squash recipe takes almost no time to make and is packed with nutritional ingredients. It’s a perfect dish regardless of the time of year. By using fresh ingredients, and/or modifying the ingredients, you can make this dish to better suit your diet. I’m using a recipe I found on the Food Network, but if you have a recipe recommendation, please leave me the information in the comments! I’m always open to learning as I cook.
I also added a roasted butternut squash to the meal, but this is optional. It definitely adds a nice flavor (and color!) to the dish. If you want to omit this, feel free to do so!
Vegetable Soup with Butternut Squash
Ingredients
2 Tbsp extra-virgin olive oil
3 sprigs rosemary, left intact
1 butternut squash, roasted, peeled and cubed
1 large fresh bay leaf (or 2 dried)
3 slices pancetta, chopped (optional)
1 medium onion, finely chopped
4 large cloves garlic, chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
Coarse salt and pepper
2 15 oz. cans cannellini beans
1 cup canned tomato sauce (or canned crushed tomatoes)
2 cups water
1 quart chicken stock
1 1/2 cups ditalini pasta
Grated Parmigiano or Romano, for the table
Crusty bread
Instructions
Heat a deep pot over medium high heat. Add the oil (for non-vegetarian options, you can also add pancetta/bacon bits; brown lightly).
Add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper.
Add the beans, tomato sauce, water, and stock to the pot. Raise the heat to high, and bring the soup to a rapid boil. Add pasta.
Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
The rosemary and thyme leaves should separate from stems as the soup cooks. Remove the herb stems and the bay leaf from soup. Let the soup rest before serving in bowls topped with grated cheese.