Pasta e Fagioli Zuppa (Pasta and Beans Soup)

These cold and snowy days I tend to want to hibernate in the house and cook a slow, comforting meal. Using the grill is not an option, considering there is still snow and ice on it and makes it very unappealing. So I settle in and search the recipe cards in my head and up pop soups, stews, chili, meatloaf, and oven roasted meats.  The things that get better as they slowly cook marrying all the flavors.  I stop at one of my all time favorites a simple rustic all in one meal! And this one does not need all day cooking. These are basic kitchen staples ingredients that should be kept in your pantry or fridge at all times! so that you can throw this together at any time.

Pasta e Fagioli (Pasta and Beans)

3 cups canned Great Northern Beans (with liquid),
or dry beans(you can follow cooking directions on package)

1 celery stalk with leaves, chopped

2 garlic cloves, whole

1 large bay leaf

1/2 Tsp fresh rosemary, or 1/4 tsp of dry

1/4 cup olive oil

1 cup of diced tomatoes in juice

1/2 cup chicken or vegetable broth

kosher or sea salt

pinch of crushed red pepper

8 oz of any small pasta,
 or spaghetti broken up into small pieces (cooked according to the directions)

sprinkle of grated romano cheese

Directions: Cook the celery, garlic, bay leaf, and rosemary in olive oil in large saucepan over medium heat for 5 minutes. You could discard the garlic once it is golden (I keep it in), then add the tomatoes, broth, red pepper and salt to taste. Simmer for 5 minutes.

add the beans with their liquid, bring to a simmer, now mash some of the beans with the back of a big spoon.

Now add your cooked pasta and simmer for an additional 5 minutes.

Remove and discard bay leaf.

Tips: if you would like it a little thinner add additional water or broth don't forget to adjust the seasonings as well.

Serves 8

I like to serve this with huge crusty slices of Italian Ciabatta Bread and a salad.
 I grill huge slices of the bread in the oven and then rub with a garlic clove, drizzle with olive oil, oregano and sea salt