Pasta and Bean Soup (Pasta E Figioli)

We're going to try to squeeze this into this weekend's Weekend Herb Blogging, hosted this week by Ruth at Once Upon A Feast. My herb(s) for the weekend are Rosemary and Sage!


We have had a few cool days which really get us into the cool weather food. We had cooked up a batch of white beans to make a white bean and garlic puree to go with the pork chops made earlier and as usual made extra to do something else with TBD. As is turns out, we decided to make Pasta and Bean soup, something akin to Pasta E fagioli. We saute a bit of onions, add a bit of garlic, rosemary and sage and then add homemade chicken broth and pasta. After the pasta is near done, we add the precooked beans. Let it simmer for at least 15 minutes so that the flavors are absorbed and melded, adding more broth if necessary. Season with salt and pepper. Serve with generous spoonfuls of just grated parmesan reggiano and crusty bread! Perfect for a cool day lunchtime meal! It would be even easier if you bought precooked beans and canned chicken stock. The whole dish could be ready in less than 30 minutes.

The real recipe is on the website if you want to try it Swank Recipes

Have a great week. We'll fill you in on the NC Wine Competition for the State Fair, in the next few days!