Warm, comforting, easy, and healthy. What could be better?
Harvest Pasta e Fagioli Soup
1 tablespoon extra virgin olive oil
1 small yellow onion
1 carrot, chopped
2 stalks celery, chopped
1 small sweet potato, peeled and diced
½ teaspoon salt
¼ teaspoon freshly cracked pepper
1 15 oz can diced tomatoes
1 teaspoon dried oregano
½ teaspoon dried thyme
1 large sprig rosemary, plus more for garnish
6-7 cups vegetable broth
1 cup dry small pasta (I used mini bowties)
1 cooked Italian sausage, halved lengthwise and cut into 1/2" pieces (I used Field Roast Vegan sausage)
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
½ cup chopped fresh Italian parsley
1/4 cup Parmesan cheese or Parmesan crisps (recipe follows)
Heat oil in a large pot over medium high heat. Add the onion, carrot, celery, and sweet potato. Stir in salt and pepper. Saute vegetables until tender, about 7 minutes. Add tomatoes, oregano, thyme, and rosemary, stir to combine. Add broth and bring to a low boil. Add pasta and simmer until al dente, according to package instructions. When pasta is about 2 minutes from being done, add the sausage, beans and parsley. Season to taste with additional salt and pepper. Serve with Parmesan cheese (this makes all the difference so don't skip!) or Parmesan Crisps and garnish with rosemary or parsley.
1/4 cup grated Parmesan Cheese (I used a Parmesan Romano blend)
Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper. Place cheese by the tablespoonful into disks on the parchment paper, leaving an inch between them. Bake for 5 minutes, or until golden brown. Watch closely to make sure crisps don't burn. Cool completely.
Yummy Mummy Tip
Garnishes make all the difference in terms of presentation. A tiny snip of rosemary or parsley takes this rustic soup from looking kind of blah to gorgeous in a second.
More great soups for October:
Black Bean and Butternut Squash Enchilada Soup from Marshalls Abroad (Amanda created this soup inspired by one of my recipes - how cool is that!?)
Hamburger Soup from ValSoCal
Roasted Tomato and Rosemary Soup with Kale and Potatoes from Food52
Apple Parsnip Soup from Foodess
Smokey Corn Chowder with Shrimp from BevCooks
Loaded Potato Soup from Cooking Light