Pasta and Fagioli

Ingredients

• 2 tablespoons of extra virgin olive oil
• 1 white onion (finely chopped)
• 1 cup of sliced celery
• 1 cup of diced carrot
• 1 teaspoon of minced garlic
• 1 tablespoon of chopped Italian herbs (rosemary, sage, thyme, oregano)
• 1 liter of homemade vegetable broth (or commercial vegetable broth)
• 150 g of fresh pinto beans
• 150 g of fresh of cannellini beans
• 2 or 3 pieces Parmigiano Reggiano rinds (or Parmesan cheese rinds)
• 3 chopped tomatoes (or ½ can of whole peeled tomatoes)
• 150 g of short pasta (Ditalini, shells or other shapes)
• Salt and freshly ground black pepper to taste
• 1 cup of grated Parmigiano Reggiano (or Parmesan cheese)

Instructions

1. 1
   Cook the fresh beans in water for 1 hour. When soft, drain and set aside.
2. 2
   Sautee’ the onion, garlic, celery, carrots and herbs in the extra virgin olive oil.
3. 3
   Add the tomatoes, Parmesan rinds, beans and the vegetable broth.
4. 4
   Add salt and pepper to taste.
5. 5
   Bring to boil and add the pasta (for 8-10 minutes, according the pasta’s packaging directions).
6. 6
   Allow to rest for 30 minutes before serving.
7. 7
   Add the freshly grated Parmigiano Reggiano after plating.