By Erren's Kitchen
Pasta Fagioli is classic soup, but hearty enough to be considered a pasta dish as well. This recipe is full of flavor, satisfying and loaded with pasta, beans and vegetables.
Serving Size: 4 Prep Time: 15 mins Total Time: 1 hr 15mins
3 Tbsp olive oil
3 large garlic cloves, chopped
2 large carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1 14oz (400g) can of chopped tomatoes or pureed tomatoes
1 qt (400ml) chicken or vegetable stock
2 can cannellini beans
1 (3-inch) piece Parmesan rind (optional, but if you can get a hold of it, it adds a lot of flavor).
1 ¼ cup (125g) small pasta (small shells or ditalini)
A couple of good handfuls of flat leaf parsley, chopped
Salt and pepper
Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
Add the garlic and cook another minute.
Pour in the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.
Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. Let simmer for 1- 2 hours (stirring occasionally).
Remove from heat, remove the rind with a slotted spoon and discard.
Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley.
VARIATION: A cup of chopped pancetta or bacon can be added by browning it in the pot before adding the onion to add extra flavor.
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