pasta e fagioli

By momofsixplus1

Ingredients

• 2 cups medium shells, wagon wheels or elbow macaroni
• 1/4 cup olive oil
• 1 cup chopped red onion
• 1 cup sliced(1/4 inch) carrots
• 1/2 cup sliced celery
• 2 garlic cloves, minced
• 8 ounces fresh green beans, trimmed and cut into 1/2 inch lengths
• 1 cup frozen lima beans
• 1 can(19ounces) white kidney or cannellini beans, rinsed and drained
• 2 tablespoons chopped italian flat-leaf parsley
• salt
• generous grinding of black pepper
• parmesan cheese

Preparation

Step 1

cook the pasta in plenty of boiling salted water for 5 minutes(undercooked). place a colander over a heatproof bowl and drain. reserve 3 cups of the pasta cooking liquid. set pasta aside until ready to use.

heat the oil in a large wide saucepan; add the onion, carrots, and celery' saute until tender, but not browned, about 5 minutes. stir in garlic, saute 2 minutes. add the 3 cups pasta cooking water, green beans and lima beans. cook, covered, over medium heat, until the vegetables are very tender, about 15 minutes.

stir in the reserved pasta, kidney beans and parsley. cover and cook over low heat until pasta is tender and has absorbed enough liquid so that the soup is very thick. season to taste with salt and pepper. sprinkle each serving generously with parmesan cheese