“Pasta e fagioli” or “pasta and beans,” is robust and filling, perfect for a cold winter day.
2 tablespoons water
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium celery stalks, finely diced
2 cloves garlic, minced
6 cups low sodium vegetable broth
1 teaspoon salt
2 (15 oz) cans cannellini beans or chickpeas, rinsed and drained
¼ cup dried lentils, rinsed (preferably French green lentils)
1 cup diced or chopped canned tomatoes with their juices
2 bay leaves
1 tablespoon minced fresh rosemary
¾ cup dried whole wheat elbow pasta
Heat 2 tablespoons of water in a large pot over medium-low heat. Saute onion, carrots, and celery and increase the heat to medium. Cook until onions become translucent, stirring frequently. If bottom of pot becomes brown, add 2 tablespoons of water.
Add garlic and cook 1 minute, stirring constantly.
Add the broth, salt, beans, lentils, diced tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, covered, until the lentils are just tender, 15-30 minutes.
Use a slotted spoon to transfer 1 cup of bean mixture and a little liquid to a blender. Puree until smooth and set aside.
Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until pasta is tender but still firm to the bite, about 8-12 minutes. Discard the bay leaves.
Stir the reserved pureed bean mixture into the soup. Cook briefly until soup is heated through.
Remove the soup from heat and season with salt. Serve immediately.
Ready in about 1 hour
Makes 4-6 servings
Originally found here