Pasta e Fagioli alla Chef Ed

(Pasta and Beans)

 

Yield: 5 (about 2 cup servings)

Calories: 254 

Recipes

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped
3 cloves of garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
2 15-oz cans cannellini beans
1 15-oz can crushed tomatoes
1 large bay leaf
1 tablespoon basil
1 tablespoon parsley
1 teaspoon oregano
2 (14-oz each) cans vegetable broth
1 cup water
salt and pepper to taste
8 oz elbow macaroni- cooked to al dente
grated Parmesan cheese (optional) 

Method: 

-In a deep pot, saute onion and garlic in olive oil. 
-Blend 1 can of the beans, with one cup of water in an electric blender until almost smooth; set aside
-Add the blender beans to the pan, then add the second can of beans, tomatoes,celery, carrots, vegetable broth, basil, bay leaf, parsley, oregano, salt and pepper.
-Let simmer for 20 minutes stirring occasionally.  
-Add the cooked pasta and cook uncovered for about 10 minutes.

-This recipe can be doubled.