Pasta E Fagioli
Prep: 6 hours – soak beans
Cook: 65 minutes
Makes: 6-8 servings
1 pound dried white beans, such as cannellini or navy beans
4 quarts low-sodium organic vegetable or chicken broth
2 bay leaves
2 tablespoons extra-virgin olive oil
1 large onion, minced
3 garlic cloves, minced
One 28-ounce can crushed tomatoes
4 celery ribs, with leaves, sliced
1 tablespoon dried oregano
1/4 cup coarsely chopped basil
1 pound whole wheat farfalle or penne noodles, cooked according to package directions
Salt and pepper
Soak the beans in cold water covered for 6 hours or overnight.
Discard the water, and cook the beans in the broth in a large pot with bay leaves until tender, about 45 minutes, skimming off any foam as it forms.
In a small skillet, heat the olive oil and saute the onion and garlic until fragrant and golden. Add to the beans along with the crushed tomatoes and celery with leaves, and simmer for 5 minutes. Skim foam as necessary. Stir in the oregano, basil, and salt and pepper, to taste.
Divide the cooked pasta among bowls and ladle in the soup.