Pasta-e-Fagioli (Pasta and Bean Soup)

I love soups because 1. You can play around with the ingredients (use all those remaining lonely veggies) 2. Can be made in one pot (easy clean up) 3. They don’t need a lot of fat and are highly nutritious 4. They are super comforting on cold winter nights (just like now).

This recipe is from Vegetarian times magazine and it tastes great and is very filling. The recipe uses fennel bulb (not used traditionally in pasta-e-fagioli) which makes the soup sweet and licoricey.

Ingredients:
Onion – 1 medium, chopped
Celery – 2 stalks, chopped
Carrots – 2 medium, chopped
Fennel bulb – 1 medium size, chopped
Garlic – 2 cloves
Chopped Tomatoes – 1 28 oz. can
Cannelini beans - 1 15oz. can, drained and rinsed
Small Pasta (Orzo, ditoli or elbow macaroni) – 8oz.
Bay leaves – 2
Red pepper flakes - 1/4 tsp
Low-sodium vegetable broth – 4 cups
Dried Oregano – 1 tsp
Salt and Pepper – to taste
Method:

• Heat 1 tbsp olive oil over medium-high heat in a large pot. Add fennel, onion and celery, and sauté 7 minutes, or until the vegetables are softened.
• Add, oregano and pepper flakes, and cook for 1 minute more.
• Stir in tomatoes and beans, and simmer 10 minutes over medium-high heat.
  
• Add broth, salt and 21/2 cups water, and cook for 20 minutes, stirring occasionally.
• Stir in pasta, and cook 10 minutes more or until pasta is tender.
• Sprinkle with parsley, and season with salt and pepper.