pasta and beans

Pasta e Fagioli

serves 6-8

INGREDIENTS:

2 tbsp olive oil

1 onion, diced

1 carrot, diced

1/2 head garlic, minced

2 tbsp chopped flat leaf parsley

1 15oz can whole plum tomatoes

1 15oz can white cannellini beans, drained

1 quart chicken stock (homemade if available)

1 inch piece of Parmigiano-Reggiano rind

1 cup cooked elbow pasta or shells (optional)

METHOD:

1. In a large pot, heat olive oil over medium high heat.

2. Add onions and carrots and cook for 5-10 minutes until soft and golden. Add garlic and cook for 2 minutes longer until fragrant.

3. Add parsley and tomatoes. Use the back of a wooden spoon to roughly crush the tomatoes into smaller pieces. Scrape up any browned bits on the bottom of the pot.

4. Increase heat and add chicken stock. Bring to a boil and while stirring, add white cannellini beans and Parmigiano-Reggiano rind. Lower heat and simmer for 1 hour. Stir every 20-30 minutes. Add more stock if the consistency is too thick. Adjust seasoning if necessary.

5. Place cooked pasta, if using, in bowls and ladle hot soup over. Garnish with extra parsley and freshly grated Parmigiano-Reggiano. Serve hot.

TIP: this soup can be made up to 3 days in advance. Just store in the fridge in an airtight container. This recipe can also be doubled and frozen up to 6 months. Just defrost, reheat and serve hot.