One of my friends and I like to occasionally meet at Olive Garden for lunch and we always get the same meal—soup, salad and breadsticks. I order Zuppa Toscana and she orders the Pasta e Fagioli. We both comment that we should try other soups. We never do.
While Olive Garden may never win any James Beard awards, they do serve stellar soups, and I can never eat just one breadstick. And as much as I love Zuppa Toscana, I decided to expand my horizons … well at least within my own kitchen!
Pasta e Fagioli is one of those soups that you can easily adapt to your tastes, so I did. I packed in quite a few veggies as I really want to increase my veggie intake this year. This soup really hits the spot, especially on a cold winter’s night.
Really, we do have cold nights in LA. Not polar vortex cold but still cold enough where you crave a hot bowl of soup. This comes together quickly and makes a large pot. I didn’t freeze any, although it should freeze well. I would probably leave out the spinach and pasta and add them when you reheat the soup.
The next time I meet my friend for lunch, I may just surprise her and order a new soup, then again … maybe not. 🙂