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Photo: From America's Test Kitchen - not their recipe below, but it's what the soup resembled in the Time Inc cafeteria. It wasn't as tomato red as I sometimes see it elsewhere. |
Pasta e Fagioli
Ingredients:
2 medium onions, diced
2 stalks celery, diced
4 carrots, diced
1 garlic bulb, minced (or 2 teaspoons of dried garlic)
4 cups water
2 large chicken bouillon cubes (which contain salt, so don't add more until you taste it before serving.)
2-15-ounce cans of Northern white beans (Feel free to use pinto or pink beans, etc., if it's in the panty. It will taste good). 
2 tablespoons tomato paste
2 teaspoons dried basil
2 teaspoons dried rosemary
1 bay leaf
1/2 teaspoon black pepper, or to taste
2 cups macaroni (or similar smallish pasta)
Sprinkles of grated Parmesan cheese - Add a sprinkle when cooking the soup, then garnish with the cheese before serving the soup.
Optional: Olive olive if you need it to grill the meat and vegetables (see step 1 below).
Directions:
2) Next add the water and chicken bouillon cubes. (You can substitute chicken stock and salt to taste if you wish. I rarely buy chicken stock, so use water and bouillon.)
3) Mash one can of beans only. Add both cans of beans and diced tomatoes into the pot.
4). Follow with the dried spices.
5) Finally add your pasta and bring to a boil for about 12 minutes until the noodles are al dante.
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| My leftovers for the week. |
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