If there’s one thing I love it’s pasta. Spaghetti and meatballs, lasagna, ravioli, tortellini, baked ziti… if pasta is a main ingredient, odds are I’m on board. And while I’ve tried numerous kinds of baked pastas or noodles with a variety of sauces, the one thing I’d never had was a pasta soup.
I’d heard of Pasta Fazool before, but I’d never tasted it. I’m not sure why I’ve never tried the hearty soup, maybe it’s because the idea of pasta and soup never really appealed to me… well except for chicken noodle soup, but that doesn’t really count because let’s be honest, chicken soup just isn’t chicken soup unless it has noodles or matzoh balls in it.
Anyway… I saw a recipe for the Pasta Fagioli or Pasta Fazool to us non-Italians and the picture looked so appealing, I decided to give it a try. I’m so glad I did. The soup was delicious! It was thick and hearty and the perfect answer to a chilly, rainy day. And since the soup overflowed with macaroni and white beans, A couldn’t get enough. And if A loves an entreé I make, you know it has to be good. Dying to try it? You can find the recipe here as part of my Tonight’s Dinner column on She Knows.