Pasta e Fagioli
Soup made with noodles and beans. It's warm and comforting and can be made quickly.
Servings - 4 People
Equipment
- Immersion blender or upright blender
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (sliced)
- 3 cloves garlic (chopped)
- 2-15 ounce cans cannellini beans (not drained)
- 15 ounces diced tomatoes
- 1 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or 1 Tbl chopped fresh)
- 4 cups vegetable stock
- 3 medium carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1 cup dry ditalini pasta (can sub in other noodle)
- 15 ounces red kidney beans (drained and rinsed)
Instructions
- Heat olive oil in pot over medium high heat until it is shimmering, about 1 minute. Add onions and sauté for 2-3 minutes until just starting to brown. Add chopped garlic and cook for 2 minutes while occasionally stirring to prevent overcooking.
- Add the diced tomatoes, cannellini beans, salt, thyme, rosemary, and stock. Bring to a simmer and cook uncovered for 5 minutes. Then puree using an immersion blender or transfer to a stand blender. (Follow product directions on how to blend hot liquids in a stand blender.)
- Add carrots, celery, kidney beans, and pasta to the blended liquid mix and heat over medium-high until simmering (bubbles on the sides of the pot and a few in the middle). Turn the heat to medium-low, cover, and cook for 10-12 minutes. Stir occasionally so that the noodles don’t stick to the bottom of the pot. The soup is finished once the noodles are cooked to al dente (soft but still a little firmness to them).
- Garnish with rough chopped fresh parsley and/or other fresh herbs like thyme, sage, oregano. Fresh cracked pepper is also a good addition to your bowl.
Notes
You may feel the compulsion to drain and rinse the cannellini beans before adding them to the stock. Don't. This recipe depends on the liquid in the can for consistency. The liquid is loaded with starch and fiber and protein which helps to make the soup thicker and creamier.