Mom's Pasta Fagiole
Everyone has their own version of this Italian classic in their head. The most obvious difference between most recipes is whether the dish is a soup or not. For me, what’s more important — what I ask before I order pasta fagiole in a restaurant — is: “Is it made with tomato?” “Tomato?” you are saying. “Of course it’s made with tomato! All pasta fagiole is made with tomato!” Not my mother’s.
That said, if you prefer a more soupy, tomato-based recipe, add the following to the above recipe:
1 14-oz. can chicken broth
1 15-oz. can crushed tomatoes (petite diced would work as well)
1 tsp. chicken bouillon
1/4 tsp. oregano
Simmer 10 minutes, and serve sprinkled with grated cheese.