pasta & fagioli (soup)

Categories

Soups

Italian

Yield

6 Servings

Soak beans overnight in water to cover. Next day drain water and rinse beans.

In a large Dutch oven, heat oil over medium heat and add the onion, celery, and garlic. Cook and stir gently for 3 minutes or until the vegetables are soft and begin to color slightly. Add tomatoes, oregano, basil, stock, parsley, and soaked beans. I usually add 1 cup of cold water at this point to the bean mixture. Bring to a boil, reduce heat, and simmer about 1-½ hours or until beans are soft.

About 30 minutes before soup is done, in a large pot of boiling water, cook pasta until al dente. Drain and rinse. Add to the soup mixture. Add freshly ground pepper and salt if you so desire. I do not cook with salt at all so the soup goes without it. Guests that wish a saltier soup can add it at the table. Serve soup with freshly grated Parmesan cheese.

This soup is one of our favorites on a cold wintery night, I usually serve with a mixed green salad, crusty sourdough bread, a simple fruit cup or baked apple for dessert, and of course a good Italian Chianti or Barbera Wine. Serves approximately 6 people.

From the kitchen of Judi & Jerry Phelps. jphelps@... or jphelps@...