Quick and Easy Pasta E Fagioli Soup

And…we’re back. Sorry about that short hiatus everyone-just a few things happened over the last few weeks. For starters, I got engaged woohoo!! We also moved (to a house with the world’s smallest kitchen, but that’s okay, we’ll make it work), went to Disneyland for a few days and had family in town. It’s been a delightful whirlwind overall and I’m so excited to plan our wedding-I love planning!!

With all the craziness and the cold (new house also only has one wall heater and was built in the 30′s) I’ve been hitting the soup pretty hard. I wanted to share one of my favorite soups from my mom’s recipe book. It’s ridiculously easy to make with very little chopping required. Especially if you have a Trader Joe’s nearby and buy the pre-made mirepoix mixture (the onions, celery, and carrots)-I love that store! The soup is caled Pasta e Fagioli (pasta and bean soup) and is a great weeknight easy meal with some warm french bread mmm!!

Pasta E Fagioli Soup
From Too Many Good Recipes by Kerry Amormino
Yield 8 servings

I have found that I always want more broth in this soup because the pasta absorbs it and I love to dip my bread in my soup. Feel free to add additional broth. I also don’t own a food processor so good old fashioned chopping by hand works too!

Ingredients
1 medium onion, cut into 8 pieces
2 medium carrots, cut into 2-inch pieces
1 rib celery, trimmed and cut into 1-inch pieces
1 large clove garlic, peeled
2 tsp olive oil
2 cups canned chopped tomatoes with their juices
4 cups vegetable broth
1 cup navy or cannellini beans, drained
1/2 cup short tub-shped pasta such as ditalini or tubetti
Salt and pepper to taste
2 tbsp chopped fresh basil leaves
2 tbsp chopped fresh parsley leaves
2 tbsp freshly grated Parmesan cheese (optional)

Combine the onion, carrots, celery and farlic in food processor and process until the begetables are finely chopped, about 15 seconds (or finely chop by hand).

Heat the oil in a heavy large saucepand over medium-high heat. Add the chopped vegetables and cook, stirring often, until they begin to soften, 3 to 4 minutes.

Stir in the tomatoes and broth and bring to a boil.

Cover, reduce heat to medium-low and simmer for 20 to 30 minutes.

Add the beans and pasta and cook, stirring frequently, until the pasta is tener but firm, about 10 minutes.

Season to taste with salt and pepper.

Stir in the basil and parsley.

Garnish each serving with some cheese, if desired.

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