Pasta Bean Soup

Pasta bean soup or pasta e fagiole as it is known in Italian, is a classic recipe of simple ingredients, packed with flavor and nutrition.

Here’s my version. You can add more ingredients to make this as thick as you like. In fact if you have leftovers, you will probably have to add more stock to thin it.

You’ll need:

-2 tbsp olive oil

-2 cloves garlic, minced

-1 Spanish onion, chopped

-2 or 3 carrots, sliced

-1 sweet red pepper, chopped

-1 small zucchini, halved lengthwise and sliced

-¼ cup chopped fresh cilantro (or basil if you prefer)

-2 tsp dried oregano

-½ tsp dried hot pepper flakes

-1 tsp tamari

-2 shakes of Worcestershire sauce

-lots of freshly ground black pepper

-1 can plum tomatoes, 28 oz

-3 cups homemade chicken stock

-1 ½ cups uncooked macaroni

-1 tin cannellini beans, 19 oz(or white kidney beans), drained and rinsed

-chunk of Romano cheese, shaved

In a soup pot heat oil. Add vegetables, stirring and cooking until onions are translucent. Stir in seasonings, then add tomatoes and chicken stock.

Bring to boil, then reduce heat and simmer for 20 minutes. Add pasta and cook 15 minutes, stirring often. Stir in beans and cook until heated through, about 10 minutes. Adjust seasonings and add additional stock if it's too thick for your liking.

Ladle into bowls and top with a few shavings of cheese.

Serves 4 to 6 with crusty bread.

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