Pasta and Bean Soup (Pasta e Fagioli)

Pasta Fagioli (Pasta and Beans) tastes like spaghetti soup -you won’t even notice the beans! If you want to bulk it up you could add browned pork and or spinach to the soup too.

INGREDIENTS:
1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
1 15 oz can pinto beans
1 28 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
4 cups vegetable broth
2 cups water
kosher salt and pepper to taste
6 oz dry whole wheat shells
grated Parmesan cheese for topping (optional)


DIRECTIONS:

1. Chop the carrots, onion, celery, and mince the garlic.
   
2. In a deep soup pot, heat olive oil over medium and add onion, garlic, carrots, and celery.  Stir occasionally.
   
3. Rinse the beans in a large strainer under running water.
   
4. When the onions and carrots are soft, add all the rest of the ingredients to the pot and bring to a boil.
   
5. After the soup has come to a boil, turn it down to simmer and cook, uncovered, until pasta is al dente, about 8-10 minutes.
   
6. Ladle soup into bowls and top with grated cheese, if you wish.