recipe of the week: pasta e fagioli

i totally love this soup. i never loved olive garden's version so i thought i didn't like it at all. i was oh so wrong. yummm..... and i do it meatless too, so it's crazy cheap!! :)

pasta e fagioli
modified from here
8+ servings

1/2 an onion, chopped

2 carrots, chopped
1 zucchini, cut into small pieces
2 large cloves garlic, minced
a dash of olive oil
6 cups chicken broth (or veggie broth if you're vegetarian)
1 28 oz can crushed tomatoes
1 can kidney beans, rinsed and drained
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
2 tablespoons balsamic vinegar
2 teaspoons white sugar
salt and pepper to taste
1 16 oz package ditalini or small shell pasta
parmesan cheese for topping

1. in a large pot, saute onions, carrots and garlic in a splash of olive oil.
2. add broth, tomatoes, beans, parsley, basil, cayenne pepper, vinegar, sugar and salt and pepper. simmer for 1 hour.
3. cook pasta in a separate pot according to package directions. serve soup and add desired amount of pasta to each bowl. top with parmesan cheese.

serve with a crusty bread and yummy green salad! mmm.....