Pasta Fagioli

By Wendy2e

A great soup for the winter. If you have a rind of parmesean cheese, put it in the pot to simmer with the soup, makes it creamy!

Ingredients

• 1 Onion
• 2 Green Bell Peppers
• 4 Carrots
• 2 Tb Olive Oil
• 1 Can (28 Ounces) Diced Tomatoes
• 2 Cloves Garlic
• 2 Cups of Water
• 1 Ts Dried Rosemary
• 1 Can Navy Beans
• 2 Cups Ditilini
• Salt and Pepper to Taste

Preparation

Step 1

1. Finely chop the onion. Core, seed and finely chop the peppers. Peel and thinly slice the carrots.

2. Heat the olive oil in a pot over medium heat. Add the onions, peppers and carrots, cook covered over low heat until tender, about 10 minutes.

3. Add the tomatoes with their juices to the pot. Peel the garlic and drop the cloves into the pot. Add the water and rosemary. Simmer covered over low heat until all the vegetables are soft, about 15 minutes.

4. Rinse and drain the beans and add them to the pot. Simmer until the beans are heated through, about 10 minutes.

5. Add the ditilini to the pot and extra water if needed. Cover and cook over medium heat until the ditilini is tenderm about 10 minutes.

Fish out the garlic cloves, season with salt and pepper.