Chris Prosperi’s Pasta Fagioli · Faith Middleton's Food Schmooze
Chris adds something a little unconventional to this classic Italian bean soup. And it works.
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Saucepan
- Can opener
- Grater
- Stove
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 2 cups diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 8 oz stick pepperoni (chopped)
- 1 cup white wine
- 1 28-ounce can chopped tomatoes
- 1 15.5 ounce can red beans (drained)
- 1 15.5 ounce can kidney beans (drained)
- 1 15.5 ounce can pink beans (drained)
- 32 ounces chicken broth
- 2 cups water
- 3 tablespoons fresh oregano
- 1/2 pound cooked Ditalini pasta
- pesto (homemade or store-bought for topping each bowl)
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