No better time for soup than a cool winter night. Pasta Figioli has always been a favorite around here. I like that it’s quick and easy to make and on the table in under thirty minutes. The key for me to have this soup cook quickly is to be sure all the items are chopped up small enough to cook quickly, but not too small that they disappear when cooked. I’ve added Chicken to this Italian Classic soup.
- 2 carrots
- 2 celery stalks
- ½ medium onion
- 4 cups (32oz) chicken broth
- 2 cups water
- 1½ cups small pasta (DItalini)
- 1 cup Tomato Sauce
- 1 15 oz. can Cannellini beans
- 2 boneless skinless chicken breasts
- 1 tablespoon oregano
- ¼ cup grated Romano Cheese
- salt and pepper to taste
- Dice carrot, celery, onion.
- Place the vegetables into a 4 qt. pot and heat them on medium heat with a tablespoon oil.
- Begin cutting two chicken breasts into one-inch pieces.
- Add the chicken to the vegetables, stir and cook 5 minutes.
- Add chicken broth and water and bring to a boil.
- Place 1½ cups small pasta into the broth.
- When it comes back to a boil add 1 cup Tomato Sauce, beans, oregano, salt and pepper.
- Cook for 5 minutes and serve.
Dice carrot, celery, onion.
Place the vegetables into a 4 qt. stockpot and heat them on medium heat with a tablespoon oil.
This is a Mirepoix. It’s the base for a lot of soups and stews.
Begin cutting two First Street Boneless Skinless Chicken Breasts into 1/2 inch pieces. Add the chicken to the vegetables, along with oregano stir and cook 5 minutes.
Add chicken broth and water and bring to a boil.
Place 1 1/2 cups small pasta (First Street Salad Macaroni type of Ditalini pasta) into the broth.
Bring to a boil on high heat, when it comes back to a boil add 1 cup Tomato Sauce, Cannellini beans, salt and pepper. Cook for 5 minutes on medium heat and serve with Grated Romano or Parmesan Cheese.
The pasta will swell up and absorb some broth if it’s not served immediately.