Pasta E Fagioli

Fagioli is the Italian word for beans. Serve this classic soup with thick crusty bread for a very wholesome dinner!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  tablespoon  chopped garlic
• 2  cups  chopped onions
• 2  cups  sliced carrots
• 1  cup  sliced celery
• 1  cup  chopped  red pepper
• 1⁄4 cup  chopped fresh basil or 1  tablespoon dried basil
• 2  teaspoons dried oregano
• 1  teaspoon dried red pepper flakes
•  salt & freshly ground black pepper
• 1 (28 ounce) can  italian style plum tomatoes
• 4  teaspoons condensed chicken broth (boullion)
• 3  cups boiling water
• 1 1⁄2 cups  small sized pasta (I use shells)
• 1 (14 ounce) can red kidney beans, drained
• 1 (14 ounce) can white kidney beans, drained
•  shaved parmesan cheese (preferably Parmigiano Reggiano)

Directions

1. Heat oil in a large heavy saucepan or Dutch oven.
2. Add garlic& veggies and cook, stirring constantly, for a few minutes until onions are translucent.
3. Stir in spices; add tomatoes with their liquid& concentrated chicken stock that has been dissolved in the boiling water.
4. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
5. Add pasta and continue cooking for another 15 minutes, stirring frequently.
6. Taste& adjust seasoning.
7. Stir in beans& cook for about 5 minutes longer to heat through.
8. Ladle into soup bowls& top with a few shavings of Parmesan.