Pasta Fagioli

Pasta Fagioli
  • 2 tablespoons olive oil
  • 2 cups onion diced
  • 1 cup diced carrot
  • 1 cup diced celery 
  • 1 - 8 ounce stick of pepperoni chopped
  • 1 cup white wine
  • 1 -28 ounce 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
  • ½ pound cooked Ditalini pasta

Heat oil in a large soup pot and add the chopped onion, carrot, celery and pepperoni. Cook stirring occasional for 5-7 minutes. Pour in the white wine and reduce to almost dry. Next add the chopped tomatoes and drained beans and mix well. Pour in the broth and water and bring to a simmer. Simmer for 15-20 minutes. Stir in the fresh oregano and cooked Ditalini pasta. Serve with grated parmesan. Makes 4 quarts

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