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My love of soup has taken over the CB kitchen. In creating whatever my little heart’s desire, my Fireman has learned more about fresh herbs, spices, and the many shapes of pasta over the past month or so in his journey through being the sole preparer of meals in our house.
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I found this recipe via Pinterest.. courtesy of sweet Marina over at Yummy Mummy Kitchen. Although we have never met, I feel as if we are on a first name basis. After all.. I currently
stalk follow her via many social media outlets.
Let me tell you.. this girl can cook. AND
She has chickens. I’m green with envy. Don’t lie. You are jealous, too.
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I have to confess that I have never tried Olive Garden’s famous Pasta e Fagioli soup. But this recipe is a sure winner. So hearty- I thought for sure I could down a couple bowls of this and then be safe to call it dinner. My Fireman and I were both completely satisfied after one perfectly portion-controlled serving.
I loved the use of different herbs in this one pot meal- they really pull the earthy tones out of the vegetables. I would suggest you do as I have and use the fresh variety, but of course- use what you have on hand if you so chose- I’ll never know. You can also mix up your choice of vegetables, too! Marina used sweet potato over the squash- which I happened to have and needed to use.
It was taking up way too much counter space for my liking.
Hearty soup for dinner. What is more suiting for a crisp fall evening?