Fall is the perfect time of year for this soup. When temperatures start dipping and leaves are turning color, invite your friends and family to enjoy a bowl of warmth.
This recipe is easy and adaptable to your own tastes. Make it vegetarian using vegetable stock rather than chicken stock. Or for the meat eaters, par cook Italian sausage then add to the onion, carrot and celery mixture once they become soft and continue the recipe as stated.
Don't forget to get yourself a hunk of crusty bread to dip and a sprinkle of freshly grated parmigiana cheese on top.
Zuppa con Pasta e Fagioli (Soup w/Pasta and Beans)
2 Tbl Extra Virgin Olive Oil
1 Medium Yellow Onion, finely chopped
2 Medium Carrots, peeled and chopped into medium dice
2 Stalks Celery, finely sliced
8 oz Cooked Borlotti Beans
1 16oz Can Tomatoes, or 2 Fresh Tomatoes, chopped
4 Cups Vegetable broth
1 Cup Uncooked Tubetti or Ditalini Pasta
1 Cup Chopped Swiss Chard (or your favorite seasonal green)
Salt and Pepper to taste
In a large, deep pot over medium heat add the olive oil, onion, carrots and celery. Cook until vegetables are slightly soft. Season with a tsp. of salt and pepper each.
Add the cooked beans and tomatoes. Continue to stir and cook over medium heat, adding a little broth (about ¼ cup) or white wine if items are sticking to pan. Then add remaining broth. Bring to a boil, stir in the Tubettini. Reduce heat to medium low. Stir frequently, cook until pasta is al dente, about 10 minutes.
Low simmer for 15 minutes. Serve in bowls garnished with fresh grated Parmigiano, parsley and piece of toasted bread.
Buon autunno e buon appetito!