Pasta E Fagioli (Pasta And Bean Soup) Recipe
Ingredients
1 tablespoon plus
1 teaspoon olive oil
1 cup diced onions
1/2 cup diced celery (1 large outer rib)
1 garlic clove, minced
4 large plum tomatoes, blanched and chopped
1 quart plus
1 cup water
6 ounces uncooked white kidney (cannellini) beans, rinsed and soaked overnight according to package directions, then drained
1 cup each sliced zucchini, chopped carrots, and cut green beans
1/2 cup each chopped green and red bell peppers
1 1/2 ounces uncooked ditalini (small tube macaroni)
1 tablespoon each chopped fresh basil and Italian (flat-leaf) parsley
1 teaspoon salt
2 ounces grated Parmesan or Romano cheese
Directions
In 4-quart saucepan heat oil over high heat; add onions, celery, and garlic and saute until onions are translucent.
Add tomatoes and cook, stirring constantly, for 1 to 2 minutes; add water and kidney beans and bring to a boil.
Reduce heat to medium, cover, and cook until beans are tender, 20 to 30 minutes.
Add zucchini, carrots, green beans, and peppers to soup and stir to combine; cover and cook until vegetables are tender, about 15 minutes.
Stir in ditalini, basil, parsley, and salt; cover and cook until macaroni is just al dente, about 8 minutes.
Serve each portion sprinkled with 1/2 ounce cheese.
Add tomatoes and cook, stirring constantly, for 1 to 2 minutes; add water and kidney beans and bring to a boil.
Reduce heat to medium, cover, and cook until beans are tender, 20 to 30 minutes.
Add zucchini, carrots, green beans, and peppers to soup and stir to combine; cover and cook until vegetables are tender, about 15 minutes.
Stir in ditalini, basil, parsley, and salt; cover and cook until macaroni is just al dente, about 8 minutes.
Serve each portion sprinkled with 1/2 ounce cheese.
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