6cupschicken stockor vegetable stock for a vegetarian option
1 15-ouncecan light red kidney beansdrained
1 15-ouncecan chickpeas or garbanzo beansdrained
1 15-ouncecan white beans or great northern beansdrained
1/2teaspoonfreshly ground black pepper
kosher saltonly as needed, adjust to taste
1/2poundditalini or elbow pastacooked according to package
1-2ouncesfresh Parmesan or Pecorino Romanoshaved or grated
optional: bread for serving
Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and spices. Cook, stirring frequently, until tender, about 4 minutes. Add the tomato paste and stir well. Reduce the heat to low and cook 2 more minutes. Add the chicken stock and beans to the pot. Stir and bring to a boil. Reduce the heat to low and simmer 20 minutes.
While the soup is simmering, cook the pasta, drain and rinse to cool. Stir the cooked pasta into the soup just before serving. Top with cheese and serve with bread, if desired. Enjoy!
Tips for a heartier meat-lovers meal: This soup will also be great with a pound or so of chopped roast chicken, ground beef, or Italian sausage. My kids and husband are more inclined towards stews and chowders than soups, so my only adjustment to this recipe was reducing the liquid.
Pasta E Fagioli https://barefeetinthekitchen.com/pasta-e-fagioli-recipe/