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Preparation: Medium
Serves 4

A very simple dish, soupy enough to be served in bowls rather than on plates.
1 cup dried white beans, such as cannellini or Great Northern, soaked overnight, or use the *quick-soak method
4 TBSP fruity extra-virgin olive oil, plus more for serving
1/2 medium onion, coarsely chopped
1/2 medium carrot, peeled and coarsely chopped
1/2 celery rib, coarsely chopped
1 - 2 garlic cloves to taste, minced
1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes, drained
1 fresh rosemary sprig, finely chopped
about 3 1/2 cups boiling water
1/3 package (lb) fusilli, small pasta shells, small ziti, or fettuccine or tagliatelle broken into roughly 2-inch lengths
salt and freshly ground black pepper to taste 1/4 cup minced flat-leaf parsley
freshly grated Parmigiano cheese for garnish
DRAIN the beans and set aside.

HEAT the oil in a large heavy saucepan over medium heat and gently sauté the onion, carrots, celery, and garlic until the vegetables are soft but not brown, about 10 minutes.

ADD the beans to the vegetables along with the tomatoes, rosemary, and about 3 cups boiling water.

BRING back to a boil, reduce the heat, and simmer, covered, until the beans are tender - 1 to 1 1/2 hours, depending on the age and size of the beans.

ADD more boiling water from time to time as necessary: the beans should always be covered with simmering liquid.

WHEN the beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Or put them through the medium disk of a food mill.

STIR the puree back into the beans.

ADD the pasta and another cup of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10 minutes. Remove from the heat. Taste and add salt and lots of black pepper.

SERVE in a warm soup tureen or in individual warm bowls, garnished with a drizzle of olive oil, a sprinkle of parsley, and some Parmigiano.

PASS more cheese and olive oil with the soup.

MOST beans and legumes should be soaked before cooking - lentils are a notable exception. To soak them, simply place them in a bowl with twice their quantity of fresh cool water. Set aside overnight. In the morning, discard the soaking water and start the cooking process with fresh water.

*If you forgot to soak the beans the night before (how many times I have forgotten!), you can use the quick-soak method: Set the beans in a saucepan with twice their quantity of fresh cool water. Bring the water to a boil over high heat and boil rapidly, covered, for 1 to 2 minutes. Then remove from the heat and set aside, still covered, for an hour or more. Drain the beans and use fresh water for cooking.

Nutritional Data, per portion
Calories 378
Carbohydrate 61g
Saturated Fat 1g
Protein 18g
Sodium 25mg
Mono-unsaturated Fat 6g
Fat 8g
Cholesterol 0

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http://www.e-rcps.com/pasta/rcp/soup/bean_pasta.shtml

Enjoy the pasta fazool!
Source(s):
http://www.e-rcps.com/pasta/rcp/soup/bean_pasta.shtml

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The Pasta e Fagioli soup I make is adapted from Rao's "Recipes from the Neighborhood" cook book. Its simple and easy.

1/2 lb of small pasta (I like elbows) cooked and drained
2 cans cannellini beans
1/4 lb of bacon/pancetta/procuitto, cut into matchstick pieces
1/2 medium onion, diced
1/4 c. olive oil
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper
32 oz boxed low sodium chicken broth
Parmesan cheese

First I saute the bacon/pancetta/procuitto in 1/4c. of olive oil over medium heat till the meat is crisp.

Add the 2 cloves of minced garlic and onion. Saute till the onion is translucent.

Add the chicken broth and two cans of beans. Bring to a boil, reduce heat and simmer for 20 minutes.

You can also get a can of diced tomatoes, drain them and add the tomatoes to the soup with the broth and beans.

If you have "real" parmesan cheese with the rind, I save the rind pieces and add them to the broth for extra flavor.

After 20 minutes, salt and pepper to taste - add the pasta and 1/4 c. or so of shredded parmesan cheese.
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INGREDIENTS:
•1 pound hot or sweet Italian sausage, casings removed
•1 pound ground beef
•1 large onion, chopped
•4 garlic cloves, chopped
•1 teaspoon dried oregano, crumbled
•1/2 teaspoon dried thyme, crumbled
•1 28-ounce can Italian plum tomatoes, drained, chopped
•2 tablespoons tomato paste
•1/4 teaspoon cayenne pepper
•1 15-ounce can kidney beans, rinsed, drained
•Salt and pepper
•1 pound mostaccioli or penne rigate pasta, freshly cooked
•1/2 cup grated parmesan
•1/4 cup chopped fresh Italian parsley
•12 ounces Fontina or provolone, grated

Directions
•Preheat oven to 400°F.
Sauté first 6 ingredients in heavy large saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes.
Add tomatoes, tomato paste and cayenne and simmer 5 minutes, breaking up tomatoes with back of spoon.
Add kidney beans and heat through. Season with salt and pepper. Add mostaccioli, Parmesan and parsley and toss to combine.
•Transfer to 9x13-inch baking dish. Sprinkle with cheese. Bake until cheese melts, about 30 minutes.
Source(s):
http://www.grouprecipes.com/74513/pasta-fazool.html

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