Pasta Fagioli Soup

There are many variations of this rustic Italian dish, and its name simply means pasta and beans. Some omit the tomatoes, and others add a little ham or pancetta when cooking for a richer version. Borlotti or cannellini beans are traditionally used, but any white bean can do the trick.

*ingredients :

°1 c. olive oil
°1 clove minced garlic
°1 c. Italian Mix
°1 onion cut to cubes
°1 celery stalk cut into cubes
°1 carrot cut into cubes
°1 bay leaf
°salt to taste
°pepper to taste
°2 cups cooked white beans
°1 cup chopped tomato
°5 to 6 cups of cooking water from beans or broth
°1 cup short pasta
°grated parmesan
°chopped parsley

* Preparation:

Heat the oil in a large saucepan over a medium heat. Adding garlic & spice & cooking for 1 min.
Add onions, celery, carrots and bay leaf. Season with salt and pepper and cook for 5 minutes, stirring occasionally.
Meanwhile, place ½ cup of the beans in a food processor or blender, along with the tomatoes and a little of the cooking water. Reduce to puree.
Add the tomato puree, remaining legumes, and cooking water to the saucepan. Mixing & simmer about 30 min.
Add pasta to the pot and cook until done.
Garnish with Parmesan cheese and parsley, if desired.

Enjoy !