This quick and pleasing soup meal is guaranteed
to be done in just 30 minutes or less using the convenience of
canned beans without sacrificing the taste.
Pasta e Fagioli
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
Snipped Italian 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.
