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Authentic Italian Pasta e Fagioli (Pasta and Bean Soup)

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Ingredients (use vegan versions):


  • 2 large cloves of garlic, cut into very small pieces
  • 2 tablespoons olive oil
  • 1 15.8 can Great Northern Beans, drained and rinsed
  • 1 6 oz. can of tomato paste
  • Slices of onion to taste
  • 1 pound of ditalini pasta
  • Salt, coarse ground black pepper, and Italian seasoning to taste
  • 15 oz. of water
  • 4 cups of water
  • Enough water to boil 1 pound of pasta

Directions:

*Note: Ragu Marinara spaghetti sauce can be used instead of tomato paste,
15 oz. of water and slices of onion.


All the things in this recipe can be done at the same time.


Saute garlic in oil very briefly. Be careful not to burn the garlic.
Remove from heat.


Open can of beans. Drain and rinse. Add beans to garlic and oil mixture and
mix well so
the beans soak in the garlic flavor.


Empty contents of tomato paste can into a separate pan. Fill the empty can
two and a half
times with water and add the water to the tomato paste. Add onion slices to
paste and
water mixture. Add salt, pepper, and italian seasonings to taste.
Let simmer for 30 minutes.


Put water on to boil the pasta. Put pasta in water to cook. When pasta is done,
drain
and put in soup turene over simmering heat.


Put oil, garlic, and beans over the pasta and mix gently. Add the tomato paste,
water,
and onion broth to the pasta. Add 4 cups of water. Take off heat, serve, and
enjoy!


Serves: 6 bowls


Preparation time: 30 min.

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