Pasta e Fagioli
This quick and pleasing soup meal is ready to eat in just 30 minutes or less using the convenience of canned beans without sacrificing on taste.
1 tablespoon olive oil
2 small yellow onions, diced
2 garlic cloves, finely minced
2 medium carrots, peeled and shredded
8 cups chicken stock or broth
1 (16-ounce) can tomato wedges, undrained
1 cup dried small pasta shells
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (16-ounce) can cannellini beans, drained and rinsed
Salt and freshly ground pepper to taste
Crushed red pepper to taste
Freshly grated pecorino or Parmesan cheese
Chopped flat-leaf parsley for garnish
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onions and carrots and sauté until tender, about 5 minutes. Add chopped garlic and cook 1 minute more. Add stock and bring to boiling.
- Add tomato wedges, pasta, garbanzo beans, cannellini beans and season with salt and pepper to taste.
- Cook over medium heat until the pasta is cooked but al dente (firm to the bite), about 7 to 9 minutes. Adjust seasoning and adding red pepper flakes, if desired. Garnish with grated pecorino or Parmesan cheese and chopped fresh parsley if desired.
Makes 6 servings.