For years I have been wanting to recreate my all-time favorite Italian soup at home and now I’ve finally done it! This Pasta e Fagioli Soup is just what I’ve been craving and is bound to be on a constant rotation at our family table this winter.
8 years ago, before our son was born, Todd, Eliza, and I lived in a quaint little town 30 minutes south of Atlanta, Georgia named Hogansville. The streets were lined with antebellum homes, picturesque little shops, and 1 tiny little Italian restaurant that had some of the most amazing food we have ever eaten. Hands down, my favorite dish Chef Sammy made was his Pasta e Fagioli, it was packed with slow simmered cranberry beans, pasta, and garlic in a rich creamy broth that I literally couldn’t get enough of!
A trip to the grocery is a chore in single digit temperatures. I find myself gravitating toward what I have on-hand to throw together something to eat rather than venturing out.
I made a batch of pasta e fagioli soup that put to use a number of ingredients in the pantry. Each satisfying spoonful of the tomato-laced broth was packed with warm and hearty bites of cannellini beans and orecchiette.