Low-fat Pasta E Fagioli (italian Pasta & Bean Soup)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium onion, cut into 8 pieces
• 2 medium carrots, cut into 2-inch pieces
• 1 stalk celery, trimmed and cut into 1-inch pieces
• 1/4 lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb)
• 1 large garlic clove, peeled
• 2 cups canned chopped tomatoes, with their juices
• 2 teaspoons olive oil
• 4 cups chicken stock or 4 cups vegetable stock
• 1 cup cooked beans (drained and rinsed) or 1 cup canned beans, such as great northern, navy, or cannellini (drained and rinsed)
• 1/2 cup short tube-shaped pasta, such as ditalini or 1/2 cup tubetti
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons freshly grated parmigiano-reggiano cheese (optional)

Recipe

• 1 combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
• 2 heat oil in a heavy 4-quart saucepan over medium-high heat.
• 3 add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, stir in tomatoes and stock and bring to a boil.
• 4 cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
• 5 add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
• 6 season with salt and pepper to taste. stir in basil and parsley. garnish each serving with some cheese, if desired.