PASTA E FAGIOLI (BEANS AND PASTA SOUP)
A simple and comforting winter soup, substantial enough to be a meal on a blustery Vermont night
1/2 onion chopped
1/4 cup olive oil
6 T chopped carrot
6 T chopped celery
2/3 c canned Italian tomatoes, chopped, with juices
2 cans white beans (great northern or navy)
3 cups chicken or veggie broth
6 oz small tubular macaroni
1/2 cup freshly grated Parmesan to taste
salt and pepper
1. Heat oil in stockpot. Sauté onion over medium heat until translucent. Add carrot and celery; saute about 10 minutes, stirring occasionally.
2. Add tomatoes and their juices, cook for 10 minutes. Add the drained beans, letting them cook in the tomatoes for about 5 minutes, stirring thoroughly. Add broth and bring to a moderate boil.
3. scoop about 1 cup of broth and 1/2 cup of the beans into a blender, blending thoroughly. Put this back into the pot. Add salt and pepper taste.
4. add more broth if the soup seems very thick. Add the pasta and cook until it is very firm to the bite. (the soup should rest for about 10 minutes before serving, so if you do not stop the cooking when the pasta is very firm it will be mushy by the time you serve it.)
5. just before serving, swirl in the cheese.
Makes 6 servings. |
