Steph's Pick | Pasta Fagioli

It's almost embarrassing when the temperatures drop into the 80's here in AZ and we throw up our hands (and put on our sweaters) because we're thrilled the "fall" has arrived :)

Even if it's embarrassing to admit - it's the truth! I found myself so excited that I could actually make delicious pumpkin desserts (remember THIS treat) AND soup! Mmmmmmm....

Here's a Pasta Fagioli recipe I made last night that was delicious! Recipe taken from AllRecipes.com and adapted by yours truly :)

Pasta Fagioli

• Ingredients:
• 2 stalks celery, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• salt to taste
• 2 (14.5 ounce) cans chicken broth
• 1 1/2 (14.5 ounce) cans of Italian diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 cup uncooked Ditalini (small circular) pasta
• 1 (15 ounce) can cannellini beans, with liquid

Directions

1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
2. Add pasta and cook 10 minutes, until pasta is tender.
3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.