Ever get home from a vacation and literally have NO fresh food in the house? Yeah, me too. I always have some staples in my pantry and luckily, these can all be thrown in one pot to make a hearty soup in about 30 minutes. This is my spin on pasta fagioli because I've seen about 1,000 different versions of that recipe and this one always works for me in a pinch. I love the depth that chicken stock brings to the soup but if you are vegan or vegetarian, sub for your favorite vegetable stock to make this fit your dietary preference!
1 tbsp olive, plus additional for garnish/drizzle at the end
1/4 tsp dried rosemary
1/4 tsp italian seasoning
1/4 tsp red pepper flakes
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sugar
3/4 tsp salt
1 6oz can of tomato paste
32 oz of low sodium chicken stock (1 quart box/4 cups)
1 15oz can of cannelini beans- drained and rinsed
1 bay leaf
2 oz dry ditalini pasta (small tubes) or your favorite small dried pasta
1. In a large saucepan, add olive oil and all spices and stir until fragrant. Add tomato paste and incorporate and cook through, about 2-3 minutes.
2. Add chicken stock (1 cup at a time) to thoroughly combine as you add.
3. Add rinsed beans and bay leaf and bring soup to a boil. Reduce heat, leaving the saucepan uncovered and simmer for 20 minutes.
4. When 20 minutes has passed, add the pasta, stirring frequently for 7-8 more minutes.
5. Remove from heat and let sit for 10 minutes. Remove bay leaf before dividing into 3-4 bowls.
6. Garnish with a drizzle of olive oil and a sprinkling of parmesan or vegan parm (this is my preference so the cheese doesn't get stuck to the bowl or spoon).