Pasta and Bean Soup (Fagioli)

By broots

This classic Italian soup is a medley of vegetables, beans and pasta. Serve it with some Italian bread for a wonderful lunch. The beans and pasta combine to make this soup a complete protein. Use any variety of beans you prefer, such as chickpeas, white kidney beans or white navy beans. If you like the taste of freshly cooked beans instead of canned, use the quick soak and cook method. Try adding a teaspoon of pesto as a garnish.

Ingredients

• 2 tsp vegetable oil
• 1 tsp dried oregano
• 1/2 cup chopped onion
• dash of salt and freshly ground black pepper
• 1/3 cup chopped carrot
• 3 cups canned red kidney beans, drained and rinsed
• 1/3 cup chopped celery
• 1/2 cup elbow macaroni or small shell pasta
• 2 tsp minced fresh garlic
• 3 Tbsp grated Parmesan cheese
• 3 1/2 cups vegetable or chicken stock
• 1/4 cup chopped fresh basil or parsley
• 1 can whole tomatoes (19 oz)
• 1 1/2 tsp dried basil
• 2 tsp granulated sugar

Details

Adapted from artoflivingwell.ca

Preparation

Step 1

Spray a large non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Sauté the onions, carrots, celery and garlic for 5 minutes.
Stir in the stock, tomatoes, sugar, dried basil, oregano, salt, pepper and 2 cups of the beans. Mash the remaining 1 cup beans and stir into the mixture. Bring to a boil, crushing the tomatoes with the back of a spoon. Reduce the heat to a simmer and cook covered for 15 minutes, stirring occasionally.
Stir in the pasta. Cook for 5 to 8 minutes, until the pasta is tender but firm. Ladle into individual bowls and sprinkle with Parmesan and basil.