Quick Pasta Fagioli
By Yankee Magazine|Nov 20 2007|
Pasta and Bean Soup.
Yield
Serves 4.
Ingredients
1 tablespoon olive oil
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, chopped fine
1/2 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
1/2 cup tomato sauce or crushed tomato
1 can cannellini beans, juice included
2 cups water
1 cup roughly chopped escarole or spinach
1 cup cooked small macaroni, such as ditalini or elbows
Grated cheese, as needed
Salt and pepper, to taste
Instructions
Heat olive oil in soup pot. Add onions, celery and carrots and cook for 3 minutes. Add garlic and crushed red pepper; cook until onions soften, about 3 more minutes.
Add tomato sauce, beans and liquid in can, and water. Bring to a boil and reduce heat to simmer for 15 minutes.
Add escarole or spinach and cook another 5 minutes. Add cooked pasta; adjust seasonings with salt and pepper. Pass the grated cheese when you serve the soup.
