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For years I have been wanting to recreate my all-time favorite Italian soup at home and now I’ve finally done it! This Pasta e Fagioli Soup is just what I’ve been craving and is bound to be on a constant rotation at our family table this winter.
8 years ago, before our son was born, Todd, Eliza, and I lived in a quaint little town 30 minutes south of Atlanta, Georgia named Hogansville. The streets were lined with antebellum homes, picturesque little shops, and 1 tiny little Italian restaurant that had some of the most amazing food we have ever eaten. Hands down, my favorite dish Chef Sammy made was his Pasta e Fagioli, it was packed with slow simmered cranberry beans, pasta, and garlic in a rich creamy broth that I literally couldn’t get enough of!
Over the years since we moved away, I have tried numerous versions of Pasta e Fagioli at restaurants, but none of them ever came close to the one I’ve been missing. So, once soup season hit this year, I set out to create my own version at home and let me tell you, after weeks of experimenting, I finally nailed one that is as good, if not better than the one that hooked me in the first place!
Pasta e Fagioli is all about the rich, garlicky broth and my version starts with Zoup! Good, Really Good™ Veggie Broth. Trust me, when it comes to broth not all brands are created equal. Most store bought brands of broth are bland, watery, and lend very little flavor, if any, to the dish you are creating. You can tell the difference in the quality of Zoup! Good, Really Good™ Veggie Broth as soon as you pop open the top.
Zoup! got its start in the soup business as a fast-casual franchise chain of restaurants and is now also bringing restaurant-quality, small-batch, kettle-cooked broth to supermarkets all over the country. The aroma alone is intense and so inviting, I can literally sip it straight from the jar. It turns out what all of those other Pasta e Fagioli recipes were missing was a hearty broth that can stand alone on its own, as well as make the other ingredients in this soup rise to souper-star status!
Aside from just tasting great, Zoup! Good, Really Good™ Veggie Broth is low in calories, 100% vegan, paleo-friendly/zero carbs, and completely free of hormones, gluten, GMO’s, fat, trans fat and saturated fat. Meaning it’s pretty darn good for you too!
Want to try Zoup! Good, Really Good™ Veggie Broth for yourself? It can be purchased at retailers nationwide, including Albertsons, The Fresh Market, Giant, Giant Eagle, Kroger, Rouse’s, Gelson’s, Central Market, Fresh Thyme and Safeway. You can contact firstname.lastname@example.org if you have trouble finding it. As a bonus, because we think you’re the best, here’s a little coupon for you!Print
My husband loves this vegetarian style, but my kids love to stir in shredded rotisserie chicken.
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 5 cloves garlic, thinly sliced
- 1 small onion, roughly chopped
- 1/4 teaspoon red pepper flakes, or more to taste
- 1 teaspoon finely chopped fresh rosemary
- 6 canned whole San Marzano tomatoes, crushed by hand
- Kosher salt
- 1 cup dried cranberry beans, soaked overnight, drained and rinsed
- 6 cups Zoup Good, Really Good™ Veggie Broth (1 1/2 jars)
- 3 cups water
- 2 bay leaves
- 1 piece parmesan cheese rind,
- 1 cup small pasta, use gluten free if necessary
- 1 bunch Lacinato kale, stems and ribs discarded, leaves chopped into thin ribbons
- 1/4 cup roughly chopped fresh parsley
- 2 tablespoons butter
- Freshly ground pepper
- juice of 1 lemon
- 1/2 cup grated parmesan, and more for topping
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and cook 4 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, Zoup Good, Really Good™ Veggie Broth , water, bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
- Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 7 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
- Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.