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PASTA E FAGIOLI

List of Ingredients




2 cups elbow macaroni, small shells, or other small pasta shape
1/4 cup olive oil
1 medium onion, chopped
2 large carrots, sliced into 1/4-inch rounds
2 ribs celery, thinly sliced
3 cloves garlic, finely chopped
8 oz. fresh green beans, trimmed and cut into 1/2-inch pieces
1 cup frozen lima beans
1 (19 oz.) can white kidney or cannellini beans, rinsed and drained
4 Tblsp. chopped parsley
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese


Recipe



Cook the pasta in boiling water for 5 minutes (underdone) and drain in a colander set over a large bowl. Reserve 3 cups of the cooking liquid. Heat the oil in a large pot over moderate heat and sauté the onion, carrot, and celery for 5 minutes, until tender but not brown. Add the garlic and sauté an additional 2 minutes. Add the reserved pasta cooking water, green beans, and lima beans. Simmer, covered, over low heat for 15 minutes. Add the reserved pasta, kidney beans, parsley, salt, and pepper. Cover and cook an additional 5 to 10 minutes, until the pasta is al dente and has absorbed enough liquid to make the soup very thick. Garnish with a generous amount of Parmesan cheese. Serves 6 to 8.