Don’t be a fool, eat pasta fazoooool!

This soup is such a hit at my house, words can’t really describe it. This is one of the eater’s favorite dishes and it gets requested quite often. It’s easy to make, it doesn’t take long, and it tastes real good.

There isn’t much else to say, other than:


Pasta Fagioli
1/2 box of orzo (8oz)
2 14oz cans diced tomotoes
2 14oz cans of white beans (like great northern or cannellini) – drained & rinsed
1 onion – diced small
4-6 cloves of garlic – sliced
3-5 slices of hard cheese like romano or parmesan, preferably the
end of a block w/rind
1-2 stalks of celery – diced (optional)
olive oil
crushed red pepper
salt & pepper

In a med-large pot saute onions and celery(if using) over medium heat in olive oil until onions are soft and translucent.

Combine garlic, oregano, crushed red pepper, and salt & pepper with the onions and cook until fragrant.

Incorporate the tomatoes, white beans, and the whole piece of cheese with the onion mixture and cook a few minutes to combine flavors.

Add 4-5 cups of hot water to the pot and bring soup to a gentle boil.

Pour orzo into the soup and cook for ~10 minutes. Stir the soup every few minutes as the orzo tends to stick to the bottom of the pot. Let stand for a few minutes until the orzo thickens up.

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