Pasta e Fagioli 

(Italian Pasta and Bean Soup)

Pasta e Fagioli (pronounced pah-sta e fah-ZHO-lee) is a hearty Italian soup that translates to "pasta and beans." It's a classic comfort food made with various types of beans, pasta, tomatoes, and herbs. The result is a thick, flavorful soup with tender beans and perfectly cooked pasta in a rich, tomatoey broth. It's often enjoyed as a first course or a light meal on its own.

Ingredients:

2 tablespoons olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes, undrained

4 cups chicken broth

1 (15-ounce) can cannellini beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

1 cup small pasta (like ditalini, elbows, or small shells)

1 teaspoon dried oregano

½ teaspoon dried thyme

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish, optional)

Instructions:

• Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

• Add tomatoes and broth: Pour in the diced tomatoes with their juices and the chicken broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

• Incorporate beans and pasta: Stir in the rinsed and drained cannellini and kidney beans. Add the small pasta of your choice and the dried oregano and thyme. Season with salt and pepper to taste.

• Simmer and thicken: Continue simmering for 10-15 minutes, or until the pasta is cooked through and the soup has reached your desired thickness. Adjust seasonings as needed.

• Serve and enjoy: Ladle the hot Pasta e Fagioli into bowls. Garnish with a sprinkle of chopped fresh parsley, if desired. Serve with crusty bread for dipping.

Tips:

• For a richer flavor, you can add a tablespoon of tomato paste along with the diced tomatoes.

• If you prefer a smoother soup, you can mash some of the beans with a fork before adding them to the pot.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Feel free to customize your Pasta e Fagioli with other vegetables like spinach, chopped kale, or diced zucchini.