PASTA e FAGIOLI SOUP
This is a hearty Italian classic that will warm you up on those cold winter days. Make a large stockpot of this soup and freeze it for a quick meal during the busy workweek.
¼ cup extra-virgin olive oil
1 medium onion – chopped
2 cloves garlic – chopped fine
1 – 28 oz crushed tomatoes with puree
¼ cup chopped fresh basil
2 T chopped parsley
2 – 15 oz Italian cannellini beans
6 cups of chicken stock
Kosher salt and pepper to taste
8 oz mini penne or other small pasta
½ cup Parmesan-Reggiano
Prepare pasta per instructions. When cooked, drain and set aside.
Heat olive oil in a medium stockpot. Add chopped onions and saute’ until they are soft and translucent. Add garlic and cook for one minute, making sure that it doesn’t burn. Add crushed tomatoes, basil and half of the parsley. Simmer for approximately 5 minutes and then add the chicken stock.
Bring soup to boil and then reduce to simmer. Cook for approximately 15-20 minutes. Add the pasta and bring back to simmer. Garnish with remainder of chopped parsley and Parmesan-Reggiano.