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Pasta E Fagiolo (Italian Pasta and Bean Soup)
Posted By Nava On May 2, 2012 @ 9:12 pm In Everyday Meals,Main Dishes featuring Grains and/or Beans,Soulful Soups,Soups for All Seasons,Tasty, Easy Bean Main Dishes,Vegan Dinner Recipes | No Comments
An Italian classic, this hearty soup is a meal in itself. Serve with a crusty bread and a light salad. “I live on good soup, not fine words.” —Molière
Serves: 6 to 8
Heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and celery and continue to sauté until the onion is translucent. Add the bell pepper, tomatoes, water, wine, bay leaves and dried herbs. Bring to a simmer, then cover and simmer gently for 30 minutes.
Cook the pasta in a separate saucepan until al dente, then drain. Add it to the soup along with the beans. Simmer very gently for 5 to 10 minutes more. Adjust the consistency with a little more water if the broth seems too crowded.
Season to taste with salt and pepper, stir in the parsley, and serve.
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