Pasta e Fagioli

🔥 Prep

• Rinse and drain the 400 g beans (if using canned) or soak overnight and cook until tender if using dry beans.
• Measure out 200 g pasta and set aside.
• Peel and finely chop the 2 pcs garlic.
• Measure 400 ml of tomato (crushed or pureed) and have ready.
• Have 1 liter of broth (vegetable or chicken) warmed.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat.
• 2. Add the chopped garlic and sauté for 1 minute until fragrant.
• 3. Pour in the 400 ml tomato and stir to combine; cook for 2 minutes.
• 4. Add the 1 liter broth and bring to a boil over high heat.
• 5. Reduce heat to low and simmer for 10 minutes.
• 6. Add the 400 g beans and simmer for 5 minutes to heat through.
• 7. Stir in the 200 g pasta and cook for 10-12 minutes (until al dente) over medium heat, stirring occasionally.
• 8. Season with salt and pepper to taste; remove from heat.
• 9. Let the soup rest for 2 minutes before serving.

🔥 Serve

• Ladle the soup into warm bowls and drizzle with extra virgin olive oil.
• Sprinkle freshly grated Parmesan cheese and chopped fresh parsley on top.
• Serve with crusty Italian bread or garlic toast on the side.
• Pair with a simple green salad dressed with lemon vinaigrette.