Pasta E Fagioli
- 2 -3 large garlic cloves, peeled
- 1 bunch green onion, trimmed (scallions)
- 2 tablespoons olive oil
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes
- 2 (15 1/2 ounce) cans white beans (I use either Northern or cannellini)
- 4 cups chicken broth (32 oz. box) or 4 cups vegetable broth (32 oz. box)
- fresh basil (can use dried)
- 4 ounces small shell pasta (or substitute elbows or ditalini)
- grated parmesan cheese
- ground pepper
- Process the garlic & the trimmed green onions (white part only) in a Cuisinart.
- Cook this mixture about two or three minutes in olive oil on medium heat in a dutch oven or large saucepan.
- Run the tomatoes (don't drain) through the processor slightly & add to the pan, stirring until the mixture is softened.
- Puree the drained & rinsed beans in the Cuisinart & stir them into the ingredients already cooking.
- Add the broth & blend very well.
- Simmer on low for 20 minutes.
- I add the 1/2 cup of uncooked pasta & cook for another 10 minutes at this point, so I don't have to use another pot.
- Towards the very end of the 30 minutes, add the basil and freshly ground pepper to taste.
- Top w/the grated cheese after ladling the soup into serving bowls.
- Note: use vegetable broth in case you want to do a totally vegetarian soup.
- However, I usually prepare it with chicken broth.
- Try it both ways & see which you prefer!
garlic, green onion, olive oil, italianstyle stewed, white beans, chicken broth, fresh basil, shell pasta, parmesan cheese, ground pepper
Taken from www.food.com/recipe/pasta-e-fagioli-260591 (may not work)