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Pasta e Fagioli Soup

Ingredients

  • 2 tsp oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced thinly
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken or turkey broth
  • 1 can diced tomatoes with juices
  • 1 tsp Italian seasoning
  • 1 cup elbow macaroni
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can white beans, rinsed and drained
  • salt and pepper to taste
  • grated Parmesan cheese to taste

Instructions

  • Heat the oil in a soup pot and saute the onion, carrots, and celery 5 minutes or so, until soft, stirring periodically. Add the garlic and stir and cook another minute or two.
  • Add the broth, tomatoes and Italian seasoning. Bring to a boil, stirring now and then.
  • Add the macraoni and stir to make sure it doesn't stick to the bottom of the pot. Cook 7-8 minutes at a boil. This is a great time to get the beans ready and grate the cheese!
  • Add the beans, stirring, and cook another 3-4 minutes. Taste and season. Serve with Parmesan to pass at the table.