Pasta and Bean Soup aka Pasta e Fagioli

Not only love bean soup in the winter? This is an Italian version, which we think is very good. Use dried white beans have. I particularly like the beans, but each of them will. I also like the small tube-shaped pasta that is not much bigger than the beans. It keeps some of the liquid thickness and size seems to be the right thing. Also, many extra Parmesan cheese at the table to arouse in the last minute. Add crusty bread and salad and you have somea perfect winter dinner.

2 T olive oil

1 small onion, diced

2 carrots, diced

1 large celery, diced

3 cloves garlic, finely chopped

1 1 / 2 cups canned tomatoes

2 cups white beans, cooked

3 cups chicken broth

1 / 2 pound of pasta

1 / 4 cup chopped parsley

1 / 4 cup grated Parmesan cheese

Salt and pepper to taste

I like pressure cooking the beans, only about 45 minutes. You can cook beans in water 3 times on beanuntil they are soft, cook covered over medium heat. If you can cook with pressure cooker, on low heat until beans are soft. If not the pressure cooker, it should be at least an hour and a half.

Carrots, onions and celery, sauté in olive oil, about 10 minutes. Add garlic and saute 1 minute. Add tomatoes and cook 5 minutes. Cook the pasta and cook al dente. Add the beans. Season with salt and pepper. Add the parsley. Season with salt. Servewith generous servings of cheese and crusty bread.

Have fun!