Pasta e Fagioli

By ctpalmiter

Creamy, blended beans with pasta.

Ingredients

• 1-1/2 cup dried red kidney beans, washed
• 2 quarts water
• 2 large carrots, scraped & chopped
• 1 large onion, chopped
• 1 large stalk celery, sliced
• 1 bay leaf
• pinch of basil
• pinch of rosemary, crushed
• 4 cloves garlic, sliced thin
• 1 tablespoon olive oil
• 4 tablespoons tomato paste
• salt & pepper to taste
• 6 ounces Fettucine egg noodles
• grated Parmesan cheese for garnish

Details

Servings 6

Preparation

Step 1

1. Boil beans in water for 1/2 hour.

2. Add carrots, onions, celery, herbs, and olive oil. Simmer for at least another 1/2 hour, or until beans are very tender.

3. Ladle half the beans and vegetables into blender with some broth and blend to a puree. Return the puree to the soup and stir in the tomato paste. Heat through.

4. Season with salt and pepper. Twenty minutes before serving, add the noodles, as well as a little water if soup seems too thick. Cook until noodles are al dente.

5. Garnish with Parmesan cheese and pepper.