Pasta e Fagioli
Dinners, International, Soups, Vegetarian
Ingredients
8 oz. dried white variety of beans, like great northern or cannelini
Kosher salt
4 carrots, peeled and diced
1 leek, white and pale green parts only, sliced lengthwise into 2-3 pieces, then chopped (*1)
6 garlic cloves, minced or two bulbs of Roasted Garlic, smashed or a mix
⅓ cup extra-virgin olive oil
Freshly ground black pepper
1 28-oz. can whole peeled tomatoes
2 bay leaves
1 tsp. basil
1 quart chicken broth
1 extra quart water or broth
16 oz. small pasta, such as ditalini
Shredded ham, chicken, beef, or turkey (optional)
Finely grated Parmesan for serving
Dutch Oven
Description
To make this vegetarian, simply use vegetable broth.
Directions
Prepare the Beans so they are just soft.
Heat oil in a large pot or Dutch oven over medium heat. Add diced vegetables, season lightly with salt, and cook, stirring often, until vegetables start to sweat out some of their liquid, about 5 minutes.
Add tomatoes and garlic. Reduce heat to medium-low, stirring every 5 minutes or so and reducing heat if mixture starts to brown, about 15 minutes.
Drain and rinse the beans, and add to the dutch oven. Add the broth, basil, and bay leaves and bring to a low boil.
Adjust heat as needed to keep at a gentle simmer.
Cook soup with lid askew, adding water if needed to keep beans submerged, until beans are very tender, 1–3 hours, depending on the size of beans.
Remove bay leaves. Check the flavor and add salt and pepper as needed.
Add the pasta and cook until done. Add broth or water if needed to keep it soupy; adjust heat to keep it at simmer. If desired, stir in shredded meat.
Divide Soup among bowls. Top with parmesan. Serve with breadsticks.
Notes
*1 Or 6-8 green onions.