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Heat the oil in a large stock pot, then cook the onion, carrot, and celery until soft.
Make a well in the vegetables, add the garlic and cook another minute.
Pour in the stock, 1 can of beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.
Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. (stir more frequently if you mash your beans to avoid them sticking and burning in the pan).
Let simmer for 1- 2 hours (although it can cook longer), stirring occasionally.
Remove from heat, remove the rind with a slotted spoon and discard.
Add the pasta, chopped parsley, and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick). You can also cook the pasta separately.
Serve in bowls topped with grated Italian cheese and a sprinkling of chopped parsley.
Notes
Pasta E Fagioli freezes really well. I often make a big pot and freeze the soup without the pasta in separate containers. Then you can just defrost and add pasta before serving.
This recipe can easily be turned into a vegetarian dish by using vegetable stock.
A cup of chopped pancetta or bacon can be added by browning it in the pot before adding the onion to add extra flavor.
To make Pasta E Fagioli in a slow cooker or crockpot, just follow the steps listed, but instead of simmering it on the stovetop, you can transfer it to a slow cooker on low and cook 6-8 hours.
Nutrition
Calories: 469 | Carbohydrates: 14g | Protein: 31g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 140mg | Potassium: 460mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3680IU | Vitamin C: 6.1mg | Calcium: 42mg | Iron: 1.7mg
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