Bean Pasta E Fagioli

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 carrots, peeled and chopped
• 2 celery ribs, peeled and chopped
• 1 small red onion, peeled and chopped
• 2 garlic cloves, peeled and minced
• 6 cups chicken broth (plus extra for re-wetting leftovers)
• 2 (15 ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
• salt and pepper, to taste
• 1/4 cup italian parsley, chopped
• 1 teaspoon dried oregano
• 3 -4 tomatoes, chopped (i used canned whole tomatoes)
• 2 cups ditalini (or any other small pasta like macaroni or shells)
• 2/3 cup parmesan cheese, grated (plus extra for finishing)
• 4 -6 pieces baguette, split, toasted and buttered

Recipe

• 1 heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
• 2 add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
• 3 season with salt and pepper, oregano, and half of the parsley. be careful with the salt, as salty parmesan cheese will be added later.
• 4 cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
• 5 add the remaining two cups broth, the parmesan cheese, and the remaining parsley. heat for two minutes, mixing well.
• 6 place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. sprinkle on some additional parmesan and serve.