Pasta e Fagioli Soup (Pasta & Beans)

There are as many variations for making this soup as there are ways of pronouncing it. No matter how you say it, this is not only one of the most favorite Italian family meals, it is also an extremely popular nickname to call somebody.

Ingredients

1 tablespoon olive oil. (Enough to coat the bottom of the pan)
2 cups rich chicken broth/stock.
1 medium onion, finely chopped.
4 garlic cloves, minced.
1 cup celery, finely chopped.
1/2 teaspoon freshly ground black pepper.
1/2 teaspoon sea/kosher salt
Pinch of dried oregano.
2 tablespoons fresh parsley, finely minced.
19 ounces Italian Roma (Plum) tomatoes. Crushed or diced. (Be aware of sodium)
2 16-19 oz cans cannellini beans. Drain and rinse.
2 cups cooked Ditalini pasta.

Option: Italian sausage

If you use the sausage, fry the sausage over medium heat, then drain most of the grease.

In the same large pot, set on low to medium heat, add the olive oil, and saute the onions and celery. When the onions begin to soften, add the garlic, salt and pepper. Stir occasionally and scrape the bottom of the pan for all of that great sausage flavoring.

Stir in tomatoes, chicken broth/stock, oregano, parsley, beans, and cook for about 10 to 15 minutes over moderate heat. Make sure the pot is partially covered and stir occasionally.

While the soup is simmering, cook the pasta in a separate pot. Do not over cook and make it soggy. Add the pasta about three to five minutes before the soup is served.

Top each serving with a hearty grated cheese.

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