Pasta e Fagioli

By Lv2Cook

Ingredients

• 1 pound dried navy beans
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1/2 cup sliced carrot
• 1/2 cup chopped celery
• 2 garlic cloves crushed
• 1 (28-ounce) can diced tomatoes undrained
• 9 cups water
• 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2 garlic cloves crushed
• 3/4 cup (about 4-ounces) uncooked medium elbow macaroni
• 1 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon black pepper
• 3/4 cup (3 ounces) grated fresh Parmesan cheese

Details

Servings 1

Preparation

Step 1

Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove beans from heat; cover and let stand for 1 hour. Drain beans in a colander.

Heat oil in pan over medium heat until hot. Add onion, carrot, and celery, and sauté 5 minutes or until tender. Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally. Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer for 1 hour and 50 minutes. Add salt, oregano, thyme, rosemary, and 2 garlic cloves; cover and simmer 25 minutes or until beans are tender. Discard bay leaf.

Place 2 cups bean mixture in a food processor; process until smooth. Return bean purée to pan, and stir well. Add pasta; cook 7 minutes or until pasta is done. Remove from heat; stir in parsley and black pepper. Ladle soup into bowls, and sprinkle with cheese.

Serving Size: 1 1/2 cups soup and 1 1/2 tablespoons cheese