Pasta e Fagioli

A first-rate soup is more creative

than a second-rate painting.

~Abraham Maslow

Pasta e Fagioli

Serves 4 to 6

In a soup pot over medium heat, saute the following:

4 Tablespoons extra-virgin olive oil

1 small yellow onion, finely chopped

1 stalk celery, sliced in 1/4-inch slices or diced

4 garlic cloves, minced

When vegetables turn a rich golden color, add the following:

4 cups beef broth

2 14-ounce cans whole peeled tomatoes with juice, coarsely chopped

1 medium carrot, finely diced or julienned

3 bay leaves

1 teaspoon each salt, dried oregano leaves, dried basil leaves

1 8-ounce can tomato sauce

1/2 teaspoon each cayenne and ground black pepper

4 teaspoons dried parsley

Bring mixture to a boil.  Add:

1 15-ounce can cannellini beans, rinsed and drained well

1 15-ounce can kidney beans, rinsed and drained well

Bring mixture back to a boil.  Reduce heat to low; cover and cook for 30 minutes.

(OPTIONAL:  At serving time, make certain there's enough liquid to cook the pasta.  If necessary add more broth or water.  Raise heat to medium-high; when soup begins to boil, add 8 ounces small orzo or tubular pasta.  Remove pot from heat when pasta is cooked al dente, in under 10 minutes.)

Serve with freshly grated Parmesan cheese, an Italian insalata verde (green salad), hot Italian bread with olive oil for dipping, and Easy Panna Cotta for dessert!