Pasta e Fagioli

Some call it a stew, others a soup, but either way this dish makes a wholesome meal. It is a good recipe to cook in bulk for a crowd.

SERVES: 6

INGREDIENTS:

• 2 tbsp. olive oil
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped
• 4 large cloves garlic, chopped
• 1 cup canned tomato sauce or canned crushed tomatoes
• 1 quart plus 2 cups vegetable bouillon
• 2 sprigs rosemary, left intact, or 2 tsp. dried rosemary
• 1 large sprig thyme, left intact, or 1 tsp. dried thyme
• 1 large fresh bay leaf or 2 dried bay leaves
• 1 1/2 cups ditalini or other small pasta
• 2 (15-oz.) cans cranberry beans
• sea salt and black pepper

INSTRUCTIONS:

1. Heat the oil in a skillet, then add the onion, carrot, and celery. Cook over a medium-high heat for 5–7 minutes or until the onion is soft.
2. Stir in the garlic, tomato sauce or tomatoes, bouillon, and herbs. Bring to a boil. Reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
3. Return the stew to a rapid boil and add the pasta and beans. Reduce the heat to medium and cook for 6–8 minutes, until the pasta is just cooked. Remove the herb sprigs, if using, and the bay leaf before serving.