Minestra di Pasta e Fagioli, C and C

This yummy soup was prepared by C and C.

Minestra di Pasta e Fagioli (Pasta and Bean Soup)

Found at this website.  No estimates on prep time nor how many this serves provided

Ingredients:

• Olive oil (to saute the vegetables)
• 5 stalks of celery, including leaves, cleaned with thick white end cut off, and then chopped
• 1/2 cup chopped carrots (optional)
• 1 onion, chopped
• 1 big bunch of Italian parsley, cleaned, stems cut off, and chopped
• 4 cloves garlic minced
• 3 quarts water
• 1 6-oz. can tomato paste (add more until your desired level of 'red' color and tomato flavor is reached)
• 2 cans red kidney beans (I prefer dark red) ~ if you use fresh beans, they must be soaked in water overnight (you can also use pinto beans or a white bean variety)
• Pasta (in this case I used mini-farfalle), but often 'ditalini' pasta is used
• Freshly ground sea salt and black pepper.
• Freshly grated Parmigiano cheese
• Fresh, crusty, artisanal Italian bread

Method:

1. If using dried beans, cover them completely with water in a pot and soak overnight.
2. Drain water the next day.
3. In a large, heavy 4 - 5 quart pot, saute the onion, carrots, and celery in the olive oil.
4. Add the parsley and garlic and saute for one more minute.
5. Fill the pot with the water.
6. Add the tomato paste/ tomatoes and bring to a boil.
7. Add the kidney beans, reduce the heat just slightly and cook until slightly tender.
8. Bring back to a boil and add the pasta noodles and cook until al dente, about 7 minutes.
9. Remove the soup from the heat and season with salt and pepper to taste.
10. Let stand 5 minutes.
11. Serve in warmed bowls.
12. Sprinkle with grated cheese.
13. Serve with freshly, grated Parmigiano cheese and fresh bread.

THIS SOUP IS BETTER IF allowed to rest for 2 hours before serving; it thickens up nicely.  It is even better the NEXT day when all of the flavors are allowed to marry and blend!  If you choose to do this, don't put the pasta in until the soup is re-warmed and THEN boil your pasta for 7 minutes/until al dente. If you have the pasta noodles in for a long time, they become very large from absorbing the soup liquid.<