I’d like to introduce you to my mom’s famous (to our family) Pasta Fagioli soup. During the winter, my mom makes this soup like it’s going out of style. Over the years, she’s learned a few things while making this soup: always make a double batch & it’s nice to add more pancetta. The double batch thing is important because she can pull some out of the freezer on a whim for my dad or she can be prepared for when my brother comes home from New York and raids her fridge (he inhales this soup, even when it’s cold!).
For years I was reluctant to try this soup; I don’t know why. I guess have weird issues with hot tomatoes and the thought having beans with pasta kinda weirded me. I dunno!
One day last year I was hanging out at my parents house and my mom convinced me to some. Let me tell you I how dumb I felt for wasting many years of my eating career without this soup. It was AH-MAZING. I am a changed woman.
This is one of those recipes that instantly becomes a staple in your life. You’ll go on auto pilot when you’re grocery shopping and always buy the ingredients so you’re never too far from a batch of this soup. Heck! You might even have some stocked in your freezer for a moment’s notice like my mom.
It’s hearty, comforting and pleases all the men in my life; I like that in a soup.
