Pasta Fagioli

By ezunich

Ingredients

• 1 Tbs olive oil
• 3/4 cup chopped red onion
• 2 tsp finely chopped garlic
• 1/4 tsp crushed red pepper flakes
• 4 cups chicken broth
• 1 (16-oz) can cannellini beans (white kidney beans), drained
• 1 (14 1/2 oz) can diced tomatoes with red peppers, undrained

Preparation

Step 1

1. Heat oil in a large saucepan over medium heat; add onion, garlic, and pepper flakes. Cook 3 minutes, stirring. Add broth, beans, and the canned tomato mixture with the juice from the can. Bring to a boil, stirring a few times.

2. Add pasta; reduce heat to low, cover, and simmer 5 minutes. Uncover; stir in zucchini, squash, parsley, and salt. Continue to simmer, uncovered, 2 minutes, or until pasta is just al dente (firm to the bite).

3. Remove from heat and cover saucepan. Let soup stand
to develop flavors and for the pasta to swell while preparing the panini. Ladle into 4 bowls and sprinkle with Parmesan cheese.