Authentic Italian Pasta e Fagioli (Pasta and Bean Soup)
2 large cloves of garlic, cut into very small pieces
2 tablespoons olive oil
1 15.8 can Great Northern Beans, drained and rinsed
1 6 oz. can of tomato paste
Slices of onion to taste
1 pound of ditalini pasta
Salt, coarse ground black pepper, and Italian seasoning to taste
15 oz. of water
4 cups of water
Enough water to boil 1 pound of pasta
*Note: Ragu Marinara spaghetti sauce can be used instead of tomato paste, 15 oz. of water and slices of onion.
All the things in this recipe can be done at the same time.
Saute garlic in oil very briefly. Be careful not to burn the garlic. Remove from heat.
Open can of beans. Drain and rinse. Add beans to garlic and oil mixture and mix well so the beans soak in the garlic flavor.
Empty contents of tomato paste can into a separate pan. Fill the empty can two and a half times with water and add the water to the tomato paste. Add onion slices to paste and water mixture. Add salt, pepper, and italian seasonings to taste. Let simmer for 30 minutes.
Put water on to boil the pasta. Put pasta in water to cook. When pasta is done, drain and put in soup turene over simmering heat.
Put oil, garlic, and beans over the pasta and mix gently. Add the tomato paste, water, and onion broth to the pasta. Add 4 cups of water. Take off heat, serve, and enjoy!