Pasta e fagioli (Pasta Fazool)

Olive Oil, 2 tbsp
Celery, raw, .5 cup, diced
Carrots, raw, .5 cup, chopped
Onions, raw, .5 cup, chopped
Garlic, 3 cloves
Parsley, 2 tbsp
Del Monte Diced Tomatoes, No Salt Added, 1.75 cup
Water, tap, 5 cup (8 fl oz)
*Better Than Bouillon Vegetable Base, 2 tsp
*Ditalini--Barilla, uncooked, 102 gram(s)
Beans, great northern, 1.5 cup

Heat olive oil in large soup pan or Dutch oven. Saute onions, celery, & carrots until tender; add minced garlic & parsley & saute a minute or two more. Add tomatoes with juice and simmer light about 5 min. Add rinsed beans, 4 c. water, and 2 tsp vegetable base dissolved in 1 cup water, microwaved or boiled until hot. Simmer for 20-30 min., partially covered. Add the ditalini and simmer on low until pasta is al dente; do not overcook. (I often turn off the burner and let the pasta sit in the hot soup, covered, until tender; it doesn't take long.) Add more water if needed to desired consistency, and salt & pepper to taste. Serve with a sprinkle of parmesan.

This soup is great with added vegetables, such as green beans, lima beans, chopped chard....simply add them at an appropriate point in the simmer stage, depending on how long they need to cook.

Number of Servings: 5

Recipe submitted by SparkPeople user JANEBF13.