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This soup makes one of my 4-year-old's favorite meals. We like to use tri-color alphabet pasta. Any small pasta would work however.

The recipe is based on the pasta e fagioli recipe found in the "Saved by Soup" cookbook by Judith Barrett.

Ingredients Edit

Directions Edit

  1. Heat olive oil in a large soup pot
  2. Add onions, carrots and celery.
  3. Sauté for a few minutes until they are softened.
  4. Add chicken broth and diced tomatoes.
  5. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes
  6. Add beans and pasta.
  7. Return to a boil and cook until pasta is done, about 10 minutes.
  8. If desired, sprinkle with spices before serving and top with Parmesan cheese.

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