Pasta Fagioli

INGREDIENTS

• 1 onion
• 1 head of garlic
• 2 – 3 carrots
• 1 bag dried Great Northern beans
• 1 container vegetable stock (4 cups)
• 1 large can spaghetti sauce
• 1 container grated parmesan cheese
• 1 package pasta
• cooking oil
• water

SUGGESTED GARNISHES

• bay leaf (make sure to remove before serving)
• crushed red pepper

Prepare your ingredients:

1. Soak the beans: Sort and rinse beans (whole bag) and place them in a large pot. Fill pot with cold water, enough to cover the beans by 2 inches. Let beans and water stand overnight or at least 6-8 hours. Drain water and rinse.
2. Cook the beans: Cover beans with fresh water by 2 inches. Bring to a boil, uncovered. Reduce heat, cover pot, and simmer gently. Check beans after 45 minutes and continue to check every 15 minutes until desired tenderness is reached. Add a ½ tsp to 1 tsp of salt at the end.
3. Peel and dice the onion.
4. Peel and mince (very small) 6 cloves of garlic.
5. Peel the carrots and slice in half, then chop the carrots into half-moon shapes about ½ inch thick.
6. Open the broth, spaghetti sauce, and pasta package.

Make the recipe

1. In a large pot, heat the cooking oil over medium heat.
2. Sauté the onions, garlic and carrots for 5 -7 minutes or until the onions are softened.
3. Add 4 cups of drained cooked beans and spaghetti sauce. Add bay leaf and other dried herbs now, if using. Stir well, and bring to a low simmer, about 5 minutes. Taste the broth and add salt and pepper.
4. Once the sauce is simmering, add four cups of vegetable broth and two cups of water. Turn the heat to high and bring to a boil, stirring often.
5. Once the soup reaches a boil, reduce the heat to medium.
6. Add 1 cup of dried pasta and continue to boil, stirring often to avoid the pasta sticking to the bottom. Follow the cooking times listed on the pasta package. Do not overcook. Test the pasta for doneness. Take soup off heat. It will thicken as it cools.
7. Top with grated parmesan cheese, more salt and pepper, and serve.

CARROT TIPS

• This recipe can be boosted with more herbs. Add dried oregano, dried basil, dried parsley, bay leaf, or hot red pepper. Finish with fresh chopped parsley.
• Instead of using the overnight method for soaking dried beans listed in this recipe, you can do a quick soak. See the back of the bag of beans for instructions.
• Add bacon or Italian sausage for a more savory and hearty soup. Sauté first before cooking the onions, carrots, and garlic. Drain excess oil before continuing.
• Load up on vegetables by adding kale, spinach, or escarole at the end when the soup is simmering.

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