Pasta e Fagioli with Rosemary Drizzle (Pasta & White Bean Soup)

Keep your tummy warm and satisfied with a big bowl of Pasta e Fagioli ~  flavorful and hearty pasta and white bean soup, complete with tasty rosemary olive oil drizzle on top.

"I'm dreeeeeeammmming of a white Christmas ... ."  Oh, wait ~ too late!  Christmas has come and gone!  But it is snowing and white here in the Charlotte, North Carolina area.  With a lot of snow for us, too!  So I'm stuck in the house for a few days.  Yes, the South just isn't fully equipped to deal with a bunch of snow ...

... so here I will be until Mother Nature herself decides to clear the roads.

Now, when snow comes to the South, everyone runs to the grocery store to stock up on bread and milk.  It's a given.  A given that I don't quite understand ... but that's okay.  It's one of those things that shall just simply remain one of life's mysteries to me.

I have to admit, though, that I did do a last-minute run to the grocery store this morning right before the storm started.  But this {transplanted} Southern girl did not go for an emergency supply of bread and milk.

Nope.

This Southern girl made an emergency grocery store run for butter, flour, and brown sugar.  'Cause if this Southern girl is gonna be stuck in the house for a few days, she's gonna BAKE!

So I whipped up the layers for a layer cake today.  Frosting it will be tomorrow's project.  You know, 'cause there's certainly no need to rush things.  With the way the snow's coming down here, I've got plenty of time before I'll be going anywhere.

And then I whipped up one of my all-time favorite soups for dinner ~ this Pasta e Fagioli, a simple combination of tomatoes, white beans, and pasta ... complete with a rosemary olive oil drizzle on top.  Ohhhhhhh, the rosemary olive oil puts this yummy soup over-the-top with flavor.

Mmmmm, it's one of my favorites.

What's to Love About This Recipe?

• xxx

Pasta e Fagioli with Rosemary Drizzle Ingredients:

xxx To whip up a batch, you'll need:

• xxx

How to Make Pasta e Fagioli with Rosemary Drizzle:

The rosemary olive oil ... and the entire soup, for that matter ... is really easy to make.

For the oil drizzle, simply heat some extra virgin olive oil in a pan, toss in chopped fresh rosemary, and let the two steep together while the soup cooks.

The hardest part of making this soup for me today was finding my rosemary bush under the snow!  Yes, I had to brush away a good coating of snow to be able to snip me a few rosemary sprigs.

When the soup's ready, serve up a big bowl and drizzle it with the yummy rosemary oil.  Then you're ready for a super soup treat!  Packed full with tasty tomatoes, hearty pasta and white beans, and wonderfully flavorful rosemary oil.  Your tummy will be satisfied, for sure.

Check out these other super delicious soup recipes:

• White Bean & Kielbasa Soup with Spinach
• Leftover Rotisserie Chicken Soup
• Kielbasa Potato Soup
• Chicken Tortilla Soup
• Ground Beef Taco Soup
• Homemade Tomato-Mushroom Soup
• White Bean & Sausage Soup
• Slow Cooker Clam Chowder
• Creamy Chicken Corn Chowder
• Brussels Sprouts Soup
• More soups

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

Pasta e Fagioli with Rosemary Drizzle (Pasta & White Bean Soup

Source:  Adapted from you say tomato by Joanne Weir
(Printable recipe)

Ingredients

• 2 T. extra virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 (15 oz.) cans cannelini beans {white kidney beans}, drained & rinsed
• 2 (14.5 oz.) cans diced tomatoes
• 3 c. chicken broth {or vegetable broth}
• 2 c. water
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1 c. small pasta {such as tiny shells}
• 3 T. extra-virgin olive oil
• 1 T. chopped fresh rosemary

Directions

1. Heat 2 tablespoons olive oil in a large soup pot over medium-low heat. Add onion and garlic; saute slowly, stirring occasionally, until onion is tender, about 10 minutes.
2. Add tomatoes, beans, chicken broth, water, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
3. Meanwhile, in a small saucepan heat the 3 tablespoons olive oil over medium heat. Add chopped rosemary and immediately remove pan from the heat. Let rosemary steep in the olive oil until soup is ready to be served.
4. Once soup has simmered for 30 minutes, add pasta and continue to simmer until pasta is tender, about 12 to 15 minutes more.
5. Spoon soup into bowls and drizzle each bowl with a bit of rosemary olive oil.

Note:  If there are leftovers, I just drizzle any leftover rosemary olive oil on top of the soup in the pot before I put the pot in the refrigerator.  The soup's just as good with the rosemary oil all mixed up in it as with it drizzled on the top.

Enjoy!