Pasta e Fagioli (Pasta and Beans)

Ingredients:                                                                    Difficulty Rating: Easy

2 T olive Oil

• 5-6 cloves fresh garlic - chopped
• 2 carrots - chopped
• 2 T water
• 2 teaspoons crushed red pepper
• 3 cups Veggie Broth (or Beef or Chicken, depending on your tastes and preferences)
• 2 cans of whole Italian Tomatoes (I prefer San Marzano)
• 1/2 pound pasta (I prefer a whole grain pasta pasta integrale to stand up to this soup, it adds a nutty flavor)
• 1 can of Cannellini beans, well rinsed
• Kosher salt (to taste)
• Freshly ground black pepper
• Plenty of Parmigianno Reggiano - grated
• Either microwave or steam the carrots for about 4 minutes - just enough to take away the crunch, but not to make them mushy

In a large soup pot saute the diced onions, garlic and crushed red pepper in 2 Tablespoons of olive oil until they are translucent, be careful not to burn them.  Note: when you saute garlic and onions in a soup pot try to keep them out of the center of the pot.  The bottom of soup pots are often raised in the center, so keep the garlic and onions around the outside of the pot to saute.

Add the tomatoes and the broth.

 

Use a tomato squisher to squish the tomatoes.  I prefer not to put them in the blender  Squishing them gives the soup extra substance. 

 

Cover and bring it to a boil. 

Lower the heat, keep the cover on partially - stir often.

Continue simmering for about 25 minutes

While simmering, bring another 2/3 filled water to a boil.

When the water for the pasta boils, add the pasta and cook for less time than you would normally cook it.

That is, cook it even less than you would for al dente, because it will continue cooking in the soup. It must be firm.

Drain the pasta when its done and add a little sauce to it so the pasta doesn't stick together.

After the soup cooks for about 25 minutes add the rinsed beans and the pasta.

Continue simmering for about 5 minutes

Add Parmigiano Reggiano.

Add salt and black pepper to taste.

Serve in big soup bowls with a crusty Italian bread, preferably pane integrale, whole grain. And don't forget to pass extra Parmigiano Reggiano around the table.

Note: The pasta will soak up most of the soup in a few hours, so when you serve it the next day you can either serve it as a pasta dish, not a soup, or you can add more broth to bring back the soupiness.