White Bean Pasta E Fagioli

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Another great recipe from italianfoodforever.com that i've adapted. this soup-from-scratch recipe requires a bit of chopping, but the end result is so worth it. be sure to include the toasted baguette, as it really makes the dish. then all you need is a green salad and some good wine.

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Steps

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Heat the olive oil in a large soup pot , and cook the onion , celery , carrot , and garlic until soft and fragrant.

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Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.

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Season with salt and pepper , oregano , and half of the parsley.

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Be careful with the salt , as salty parmesan cheese will be added later.

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Cut the tomatoes in half , squeeze out the juice and seeds , chop the tomatoes into a small dice , and add to the pot.

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Add the pasta and cook until pasta is tender.

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Add the remaining two cups broth , the parmesan cheese , and the remaining parsley.

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Heat for two minutes , mixing well.

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Place toasted baguette pieces in four to six low bowls , and ladle the soup over the bread.

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Sprinkle on some additional parmesan and serve.

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Ingredients

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extra virgin olive oil, carrots, celery ribs, red onion, garlic cloves, chicken broth, cannellini beans, salt and pepper, italian parsley, dried oregano, tomatoes, ditalini, parmesan cheese, baguette