Pasta e Fagioli Soup

Here's a recipe that has always been a hit with all ages and tastes.
This was adapted from a recipe originally published in the Boston Globe Sunday Magazine, probably back in the '80's.  

Pasta e Fagioli Soup

1 ½ cups small white beans, soaked overnight or brought to a boil in a good amount of water, simmered for 2 minutes and soaked for one hour, covered (or use two 15 ounce cans or boxes of unsalted small white beans).

1-2 T olive oil depending on taste/diet 

2 carrots chopped

2 stalks celery chopped

1 onion chopped

1-2 cloves garlic, minced or put through a press, optional

7 cups water or broth (chicken or veg) or a mix of water and broth - homemade broth makes a big difference ( see Vegetable Stock blog for recipe)

a few canned Italian no salt whole tomatoes, crushed in the hand

freshly ground black pepper

½ cup tiny dried pasta

some grated Romano or Parmesan cheese for serving
chopped fresh Italian parsley

Drain the beans, rinse them and set aside.  Heat the oil in a large pot and sauté the onions, carrots, celery and, after 6 minutes, add the garlic and sauté 2 more minutes over a very low heat.  Don’t let garlic brown.

Add the tomatoes, beans, water/stock and cook until beans are almost perfectly done – 45 minutes to over an hour depending on the beans.  If using canned beans, 15-20 minutes should blend the flavors without overcooking beans.  Use a potato masher or hand blender to partially puree part of the soup – but don’t turn it into a total puree.  I use a potato masher, as it is easier to control.  You can even skip this step if you like a chunkier soup with thinner broth. 

Add the pasta (I use orzo, but tiny shells are very good too) with the pepper (and salt if desired) and cook about 10 minutes until pasta is al dente (it will cook more as it stands so don’t overdo it).  Taste for seasoning, drizzle a bit of olive oil and sprinkle with grated Romano or Parmesan cheese and serve and a little chopped parsley.

  

Let me know what you think!

Be well!

Marlene