Pasta e Fagioli
Source of Recipe
Ivy Manning-The Oregonian-Published December 31, 1969
Recipe Introduction
A peasant dish, basically, use what you have.
List of Ingredients
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
1 large carrot, peeled and finely chopped
2 ribs celery, finely chopped
1 large clove garlic, chopped
1 teaspoon Italian seasoning
1/8 to 1/4 teaspoon crushed red pepper flakes
2 cups chopped tomatoes in puree (I use Pomi brand)
1 15-ounce can cannellini beans, rinsed and drained
3 cups vegetable, chicken or beef broth
1 3-inch rind from Parmigiano-Reggiano cheese
2 sheets no-boil lasagna noodles, broken into 1-inch pieces
Salt and freshly ground black pepper
Recipe
In a large soup pot, heat the oil over medium heat. When the oil is hot, add the onion, carrot and celery. Saute slowly until the onion is softened, about 8 minutes. Add the garlic, Italian seasoning and red pepper flakes and saute until fragrant, 45 seconds.
Add the tomatoes, beans, broth and cheese rind and bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
Use a potato masher to mash about half of the beans in the pot to create a slightly creamy consistency. Add the broken lasagna noodles and cook, covered, until the pasta is tender, about ten minutes.
Remove the cheese rind from the soup. Season with salt and pepper
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