Pasta e Fagioli
2 cans of 15 oz. cannellini beans, drained and rinsed
1 can of 14 oz. whole tomatoes, crushed with your hands
2 ounces of red wine
1 tablespoon of fresh parsley, chopped
4 cloves of garlic, thinly sliced
28 ounces of water
1 teaspoon of kosher salt (to taste)
1/8 teaspoon of freshly ground black pepper (to taste)
1/8 teaspoon of red pepper flakes
3 tablespoons of pecorino romano cheese
2 tablespoons of olive oil
1 pound of ditalini pasta, cooked and drained
Heat the oil over medium heat, add garlic until lightly golden. Add the tomatoes and wine. Cook for 3 minutes. Add remaining ingredients, except the pasta. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add desired amount of pasta to the bean soup and serve in warm bowls.
Serves 4-6
Larry’s tips: 1. Add less pasta to your soup if you choose to serve with warm, crusty bread. 2. Use a hand held blender to puree half of the bean mixture to create a silkier soup.