Pasta e Fagioli is an Italian soup made of pasta and beans. Since beans and pasta were historically inexpensive and plentiful, this soup was originally a peasant dish. Like most Italian cuisine, this dish may be prepared differently depending on the region.
- ½ lb. small cut pasta (such as small shells or ditalini)
- 1 onion
- 1 clove garlic
- 2 celery stalks
- 2 carrots, peeled
- 4 small tomatoes
- 2 Tbsp. olive oil
- 1 can 28-oz. crushed tomatoes
- 1 can 15-oz. white beans
- 6 to 8 cups chicken stock
- 1/3 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Additional Parmesan cheese, to taste
- Cook 1/2 lb. of pasta and set aside
- Dice onions, garlic, celery, carrots, and fresh tomatoes and set aside
- Put olive oil into large pot and heat over medium temperature. Once oil is heated, add onions and cook until transparent.
- Add garlic, celery, and carrots and cook for 5 minutes, stirring occasionally.
- Add fresh tomatoes, crushed tomatoes, white beans, and 6 cups chicken stock to pot. Cook over high heat for 15 minutes, or until vegetables are tender and soup has come to a boil.
- Add cooked pasta and 1/3 cup of Parmesan cheese and stir.
- Adjust salt and pepper. Add more chicken stock to adjust to desired thickness. Ladle soup into bowls.
- Sprinkle additional Parmesan cheese on top.