Chris Prosperi’s Pasta Fagioli

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.

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Pasta Fagioli

Votes: 5 Rating: 3.8 You: Rate this recipe!

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If you've never garnished a soup with a dollop of pesto, you're missing out. We made sure we had a bit of pesto in every perfect bite. It made the soup sing.

• Coursesoup
• CuisineItalian

Servings

4 quarts

Servings 4 quarts

Pasta Fagioli Votes: 5 Rating: 3.8 You: Rate this recipe! Print Recipe If you've never garnished a soup with a dollop of pesto, you're missing out. We made sure we had a bit of pesto in every perfect bite. It made the soup sing. Coursesoup CuisineItalian Servings 4 quarts Servings 4 quarts

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

1. 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.