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Rosey's Pasta e fagioli

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 stalk of celery , minced (use the leaves too if you want)

    2. 1 small-medium onion

    3. 3 garlic cloves, minced, minced

    4. 1 15 1/2 oz can of diced tomato es (crushed with hands or processed, if you want)

    5. 1 8 oz can tomato sauce (no flavorings please)

    6. 2 cans of canellini or other white bean s

    7. 2-3 cups of uncooked ditalini or other small pasta (small shells and farfellini work well)

    8. 1 bottle beer

    9. 1 15 1/2 oz can of chicken broth About 6 cups water

    10. 1 tsp. thyme

    11. 1 tsp. oregano

    12. 1 bay leaf

    13. 1 or 2 shakes of red pepper flakes Salt and pepper to taste Olive oil

    14. 1 Parmesan cheese rind Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Heat olive oil over medium low heat. Sauté garlic, onion, celery, salt and herbs for 5-7 minutes. Add tomatoes, beer, chicken broth, bay leaf, pepper and Parmesan cheese rind. Simmer for about 10 minutes. Start water to cook pasta. Add 6 cups of water to soup. Simmer while water is boiling and pasta cooks. Drain pasta thoroughly. Do not add pasta to soup. Set it aside in a separate bowl. Drain and rinse beans. Add to soup and heat through. This gets better with time, so it can sit for a while. When ready to serve, add pasta to soup. Top with grated Parmesan cheese. You don’t have to keep the pasta separate from the rest of the soup. If you add it to the soup immediately, the pasta will thicken it considerably. The beer and the chicken broth are optional, but for me, it’s just not the same without them.

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