My favorite version of Pasta e Fagoli

I am 1/2 Italian. I lived with my Mom my whole life and her family's influence shaped who I am and how I cook. Growing up, she would make Italian comfort food. Pasta e Fagoli is my ultimate comfort food. In fact, when I don't feel well, my favorite meal is a grilled ham and cheese and a bowl of Pasta e Fagoli. Either my own or a cup from the local pizza joint. Mine is better (sorry Jay!) I wait for the weather to get a little chilly so I can make that first big pot. The Boy loves it, but sadly, Bear does not. He doesn't like beans and refuses to give it a try. That's fine. More for me and The Boy!

In my own little opinion, Pasta e Fagoli is one of the most versatile soups out there. It can be made using any sort of pasta and bean. Meat or no meat. Tomato based or veggie based. Everyone has their own way. This is mine.

Tee's Pasta e Fagoli
(1) box of Ditalini pasta (or any small pasta will do)
(2) cans of pink beans, drained and rinsed
*Note* This is also nice with red kidney beans or white cannelloni beans. All according to what you like. I personally like pink beans so I use them. However, this dish is not meant for black beans, so I don't recommend those at all. Save them for salsas, omelets and other tasty meals.
(3) carrots, peeled and diced
(2) celery stalks, diced
(1) onion, medium sized, diced
3-4 garlic cloves (depending on how much you want to add and how big the cloves are)
(1) large can of diced tomatoes
*Note* - A can of crushed tomatoes works just as well. I like it both ways and I change it up depending on what mood I'm in and what I have in the pantry.
Olive oil
Basil
Oregano
Garlic powder
Crushed red pepper flakes
Black pepper
Water


1. Start the pasta water. Cook the pasta until it's just al dente. While water is working, set a large sauce pot on medium-high heat on another burner. Add olive oil and then the carrots, onion and celery. Saute the veggies for about 3 minutes or until the onions are translucent. Now add the garlic. Always add the garlic last, burned garlic is bitter and not tasty at all. Saute garlic until fragrant. Add canned tomatoes and give a stir.

2. Now it's time to add the seasonings. A palmful each of basil and oregano. A sprinkle of garlic powder, crushed red pepper and the black pepper. (Salt if you feel necessary, but as I've explained in previous blogs, I don't add it in). Give everything another stir.

3. Add the rinsed beans to the large sauce pot. Stir everything up together. It should be looking really nice now. All the colors you see, orange, green, pink, flecks of dark green, it's a sight to behold. Lower the heat to low.

4. Drain the pasta almost completely. Add the pasta to the large sauce pot and some of the saved water. This is now your judgement. Some people like their soup really, well, soupy. I personally don't add a lot of water to the pot. Just enough to mix it all up together and give it a nice broth.

5. Stir everything up together and let it simmer for just about 5-10 minutes. Then you're done.

This soup is so good and veggie friendly which is always a plus. Besides a nice grilled ham and cheese, a wonderful crusty Italian bread is good with this soup. A sprinkle of parm cheese or my new favorite asiago cheese on top is divine as well.

Like with a lot of soups and stews, this goes a long way. I always make a huge pot full of soup and I have lunch for the week as well as a quick dinner if I don't feel like cooking. It really hits the spot.

For those that follow WW, I've entered all the above information into their recipe builder and great news, a cup of this soup is just 2 points! Plus with the carrots, celery, canned tomatoes, there are filling foods involved and of course, counts toward your daily veggie/fruit totals. So enjoy this soup without stressing how many points you're using!

As my Grandparents would say: Mangiare tutto!