As the weather gets cooler, I crave this soup. It takes less than an hour start to finish. Add a green salad, and some crusty Italian bread, and there’s dinner!

PASTA E FAGIOLI

INGREDIENTS:

3 TBS extra virgin olive oil (EVOO)

1 large onion, diced

2 large carrots, diced

2 stalks of celery, diced

2 cloves of garlic, minced

1 cup of crushed or diced tomatoes

2  15 oz cans of white beans, such as Great Northern. Do not drain

2 cups vegetable stock

1 ½ tsp salt

Fresh pepper to taste

1 cup of dried small pasta, such as Ditalini or broken spaghetti

METHOD:

In stockpot, sauté the onion, carrots and celery for about 5 minutes, stirring frequently.

Add the garlic, and cook over low heat for about 2 minutes.

Add the tomatoes and beans, sauté for another 5 minutes, stirring frequently.

Add the broth, salt and pepper.

Simmer the soup for about 30 minutes until the vegetables are tender.

Meanwhile, cook the pasta in boiling, salted water according to package directions.

Ladle the pasta into soup bowls, top with the soup and enjoy!

Serves 4.