Pasta e Fagioli

I believe the original source of this recipe is the San Francisco Chronicle in the early 90’s. Over the years I’ve changed it up a bit, and the recipe below reflects those changes. I absolutely love this soup. It is so hearty, so flavorful, so satisfying, and very healthy. My mom used to make this recipe a lot, so whenever I make it I think of her. Added bonus is that it’s kid approved. Our 3 year old asked for 4 helpings (he loves pasta and beans)! I’ve made this soup for guests, and it’s a definite crowd pleaser.

Ingredients:

• 1 TBSP olive oil
• 2 onions, sliced thick
• 4-6 carrots, sliced thick (or 1 c. petite carrots)
• 1 red pepper, cut into 1 inch strips
• 4 garlic cloves, minced
• 1 TBSP Italian seasoning
• 1 large (28 oz.) can of whole tomatoes (or crushed tomatoes)
• 8 c. vegetable or chicken broth
• 2 19 oz. cans of white kidney or cannellini beans, drained and rinsed
• 2 1/2 c. uncooked pasta (I use rigatoni)
• Salt and pepper, to taste
• 1/3 c. green onions, chopped
• 1/4 c. Parmesan cheese

Directions:

1. In a heavy saucepan, heat the olive oil over medium-high heat. Add the onions, carrots and red bell pepper, and cook, tossing for about 6 minutes or until veggies are crisp-tender.
2. Add the garlic and Italian seasoning; cook, stirring for about 2 minutes.
3. Add the tomatoes with the juices (crush them a bit with your hands just prior to adding) and continue to stir. Cook until thickens, about 6 minutes.
4. Add the chicken broth and beans. Bring soup to a boil. With a large spoon smash some of the beans against the side of the pot (or just before you add the beans smash some of them). Skim off any foam; reduce the heat and simmer gently, covered, for about 20 minutes.
5. Stir in pasta and boil gently, uncovered, until the pasta is nearly tender.
6. Correct the seasoning, if necessary, with salt, pepper and Italian seasoning.
7. Sprinkle each serving with green onions and parmesan cheese.

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Pasta e Fagioli

Recipe by RC

Ingredients

• 1 TBSP olive oil

• 2 onions, sliced thick

• 4-6 carrots, sliced thick (or 1 c. petite carrots)

• 1 red pepper, cut into 1 inch strips

• 4 garlic cloves, minced

• 1 TBSP Italian seasoning

• 1 large (28 oz.) can of whole tomatoes (or crushed tomatoes)

• 8 c. vegetable or chicken broth

• 2 19 oz. cans of white kidney or cannellini beans, drained and rinsed

• 2 1/2 c. uncooked pasta (I use rigatoni)

• Salt and pepper, to taste

• 1/3 c. green onions, chopped

• 1/4 c. Parmesan cheese

Directions

• In a heavy saucepan, heat the olive oil over medium-high heat. Add the onions, carrots and red bell pepper, and cook, tossing for about 6 minutes or until veggies are crisp-tender.
• Add the garlic and Italian seasoning; cook, stirring for about 2 minutes.
• Add the tomatoes with the juices (crush them a bit with your hands just prior to adding) and continue to stir. Cook until thickens, about 6 minutes.
• Add the chicken broth and beans. Bring soup to a boil. With a large spoon smash some of the beans against the side of the pot (or just before you add the beans smash some of them). Skim off any foam; reduce the heat and simmer gently, covered, for about 20 minutes.
• Stir in pasta and boil gently, uncovered, until the pasta is nearly tender.
• Correct the seasoning, if necessary, with salt, pepper and Italian seasoning.
• Sprinkle each serving with green onions and parmesan cheese.