Vegetable Soup - Pasta e Fagiole - Italian Recipe
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or Canned Equivalent)
1 Quart Chicken Broth
2 (13oz) Tins Cannellini Beans (or Equivalent, Prepared From Dried)
1 Cup Small Pasta (Tubettini or Ditalini)
1/2 Cup Chopped Fresh Parsley
Salt & Pepper
Dash Of Red Pepper Flakes
To Serve:
Good Quality Olive Oil
Shaved Parmesan Cheese
Fresh Chopped Parsley
Heat the oil in a large heavy pot. Cook the onion, carrot, and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes, and cook for 5 minutes. Remove a few scoops of the bean mixture and puree or mash. Return to the pot. Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente. Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.