Pasta & Fagioli – Tuscan people are called….Beaneaters!
It’s healthy and delicious for a chilly evening!
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 6 cups low sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
- 1 cup diced or chopped canned tomatoes, with their juices
- 1 tablespoon minced fresh rosemary
- 3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
- Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the onion, carrot and celery and increase the heat to medium; cook, stirring frequently for about 5 minutes. Add the garlic and cook 1 minute more.
- Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, diced tomatoes and rosemary.
- Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the centre lid so steam can escape. Purée until smooth and set aside.
- Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked.
- Stir the reserved puréed bean mixture into the soup. Cook briefly, until the soup is heated through.
- Remove the soup from heat. If the soup seems too thick, gradually add 1-2 cups of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and buon appetito!