Pasta e Fagioli (Pasta and Bean Soup)
1 Tbs. olive oil
1 medium-size fennel bulb, finely chopped (about 1 cup)
1 medium-size onion, chopped (about 1 cup)
⅔ cup chopped celery
2 cloves garlic, minced (2 tsp.)
1 tsp. dried oregano
¼ tsp. red pepper flakes
1 28-oz. can diced tomatoes
1 15-oz. can white beans, drained and rinsed
4 cups low-sodium vegetable broth
1 tsp. salt
8 oz. whole-wheat ditalini or orzo pasta
3 Tbs. chopped fresh parsley
- Heat oil in large pot over medium-high heat. Add fennel, onion and celery, and sauté 7 minutes, or until vegetables are softened. Add garlic, oregano and pepper flakes, and cook 1 minute more. Stir in tomatoes and beans, and simmer 10 minutes over medium-low heat.
- Add broth, salt and 2 1/2 cups water, and cook 20 minutes, stirring occasionally. Stir in pasta, and cook 10 minutes more, or until pasta is tender.
- Sprinkle with parsley, and season with salt and pepper.
Serves 8 (makes 8 cups)