Serves:
About the Recipe
There is nothing more warming than a big bowl of homemade soup! This one-pot, super easy version of Pasta e Fagioli is made in just 30 minutes. The canned beans can either be left whole or you can puree half of them to thicken and add a more creamy texture to the soup. Cooking the pasta separately helps prevent it from absorbing too much of the broth and ensures the pasta stays al dente. I always make a double batch and freeze some for a busy weekday meal. Perfect to have on hand to take to friends when needed.
Ingredients
¾ cup Ditalini or small dried pasta (cooked per package directions)
1 Tbsp. extra virgin olive oil
1 medium onion, diced
1 celery stock, diced
2 garlic cloves, minced
2 tsp. dried basil
1 ½ tsp. dried oregano
1 tsp. kosher salt, 1/2 tsp. black pepper or 1 1/2 tsp. PGS (Pastagril Seasoning)
1 (15 oz.) can of tomatoes, or 4 whole Roma tomatoes, coarsely chopped
2 cups chicken or vegetable stock
1 (15 oz.) can cannellini or Great Northern beans, drained
1 piece of Parmigiano Reggiano cheese rind
½ cup freshly grated Parmigiano Reggiano cheese for garnish
Preparation
In a large heavy pot, heat olive oil over medium heat. Add onion and celery and cook for 2 minutes. Stir in garlic and cook for 1 minute.
Mix in dried basil, oregano, salt and pepper.
Stir in tomatoes, stock and 1/2 can of beans. Add 1/4 cup of water to the remaining beans in the can. Puree with a blender or masher. Add to the pot and bring to a boil. Add the Parmigiano Reggiano cheese rind.
Reduce heat and simmer for 30-40 minutes. Add cooked pasta now or add to the bowl just before serving.
Season to taste.
Ladle into warmed bowls and sprinkle with Parmigiano Reggiano cheese and a drizzle of extra virgin olive oil.
Serve with hot crusty Italian bread.
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*Make it your own by adding cooked Italian sausage or pancetta, or try using larger pasta shapes.