A Squared: Soup Makes Everything Better

Friday, October 19, 2012

Soup Makes Everything Better

It's official: I am sick.  I've been burning the candle at both ends lately and it's finally catching up with me, I think.  Also, everyone in my office has been sniffling all week so that can't be helping anything.  The upcoming week is a busy one complete with an anniversary dinner, business roadtrip, birthday lunch, and a crosscountry flight.  I am tired just thinking about it.

The good news is we have no plans for the weekend leading up to all of that so I plan to lay low, nap often, and eat a lot of soup.  Thankfully, I had the foresight last weekend to cook up a big pot of soup so my freezer is stocked and ready to go.  I've included the recipe for you below-- it's a vegetarian spin on Yummy Mummy's pasta e fagiole soup recipe.

I hope you're feeling better than I am and have plans to make the most of this lovely fall weekend.  What will you be doing?  Carving pumpkins?  Apple picking?  Going on a haunted hayride?  I'm so jealous right now!

Vegetarian Pasta E Fagiole


  • 1 Tbs. extra virgin olive oil
  • 1 Small yellow onion, diced 
  • 2 Carrots, diced 
  • 3 Celery stalks, chopped 
  • 1 small sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • ½ tsp. salt 
  • ¼ tsp. black pepper 
  • 1 15 oz. can diced tomatoes 
  • 1 tsp. dry oregano 
  • ½ tsp. dry thyme 
  • ½ Tbs. fresh rosemary, chopped
  • 1 large sprig rosemary
  • 1 Parmesan cheese rind
  • 8 cups vegetable broth 
  • 1 1/2 cups dry small pasta *I used Barilla White Fiber Mini Shells to up the healthy factor a bit 
  • 1 can cannellini beans, drained and rinsed 
  • 1 can kidney beans, drained and rinsed 
  • ½ cup fresh Italian parsley, chopped
  • Parmesan cheese, for serving

Heat oil in a large pot over medium high heat. Add the onion, carrot, celery, and sweet potato. Stir in salt and pepper. Saute vegetables until tender, about 8 minutes.  Add minced garlic and sautee for another 2 minutes, stirring frequently.  Add tomatoes, oregano, thyme, and rosemary (spring and chopped leaves) and stir to combine. Add broth and bring to a low boil. Add pasta and simmer until al dente, according to package instructions. When pasta is about 2 minutes from being done, add the parmesan rind, beans, and parsley. Simmer over low heat for another 15-20 minutes.  Season to taste with additional salt and pepper.  Remove parmesan rind and rosemary sprig before serving.  Serve with Parmesan cheese and garnish with rosemary or parsley.

Original recipe courtesy of Yummy Mummy Kitchen 

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