I love this time of year and can’t wait to see what the rest of The Inspired Plate comes up with for our October Challenge, Seasonal Fall Dishes. I was recently inspired by some fresh shelling beans at my local farm stand, and a recipe from Martha Stewart Living, Pasta e Fagioli. Shown here are Cranberry, or Borlotti, beans. These Borlottis have beautiful blush-colored freckles which disappear during the cooking process, and are perfect for a warming early Fall soup.
I made some minor adjustments, using what we had on hand. For example, instead of ditalini pasta, I used orechette, and cut my cooking time in half by using canned diced tomatoes. However you make it your own, this is a simple, hearty, and delicious soup!
Pasta e Fagioli Soup