Chris Prosperi adds a stick of pepperoni to his Pasta Fagioli. It’s not classic, but it works. Another element that works: A dollop of pesto as the finish. It takes this Italian soup over the top.
ON-DEMAND: Listen to Faith and the gang discuss this recipe on The Faith Middleton Food Schmooze®.
Ingredients
- 2 tablespoons olive oil
- 2 cups diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 8 oz stick pepperoni chopped
- 1 cup white wine
- 1 28-ounce can chopped tomatoes
- 1 15.5 ounce can red beans drained
- 1 15.5 ounce can kidney beans drained
- 1 15.5 ounce can pink beans drained
- 32 ounces chicken broth
- 2 cups water
- 3 tablespoons fresh oregano
- 1/2 pound cooked Ditalini pasta
- pesto homemade or store-bought for topping each bowl
Servings: quarts
Instructions
- Heat oil in a large soup pot and add the chopped onion, carrot, celery and pepperoni. Cook stirring occasional for 5-7 minutes. Pour in the white wine and reduce to almost dry. Next add the chopped tomatoes and drained beans and mix well. Pour in the broth and water and bring to a simmer. Simmer for 15-20 minutes. Stir in the fresh oregano and cooked Ditalini pasta. Serve with grated parmesan and a dollop of pesto.
