PASTA FAGIOLI RECIPE
Serves 4 - 6
1/4 cup extra-virgin olive oil
3 garlic cloves, peeled and crushed
1 - 28 oz. can of Cento San Marzano Peeled Tomatoes
1 teaspoon each kosher salt and cracked black pepper
4 cups (1 quart) chicken or vegetable broth
2 - 15 ounce cans cannellini beans. 1 can of beans with juice, the second can rinse in cool water until it runs clear and set aside
1/4 teaspoon crushed red pepper
1 1/2 cups small pasta (such as shells, elbow, or your favorite kind - I prefer a whole grain pasta)
Freshly grated Parmesan or Romano cheese
6 basil leaves rolled tightly and sliced thin
3 Italian parsley stems, chopped coarsely
In a medium-sized soup pot heat the olive oil on medium high heat for 30 seconds. Add the garlic; saute just until they start to turn golden
Add the canned tomatoes, salt, pepper, stock, 1 can of beans with juice, and crushed red pepper Low boil 30-45 minutes until soup thickens.
While the soup is on low boil, cook pasta al dente, slightly underdone. Drain and rinse in cool water, set aside Do not overcook the pasta or it will get too soft and soggy in the soup.
When ready to serve, add the pasta and the other can of beans that have been rinsed. Heat up to a gentle boil to get the soup hot!
Ladle into preheated bowls, garnish with Parmesan cheese, basil, and parsley.
NOTE: If the soup is too thick, just add more broth, a 1/4 cup at a time. Enjoy!