This is much much better then you think it will be

I’m not a fan of vegetarian soups as a rule. With a few exceptions soups, in my opinion, need the body that the cartilage and marrow in stock give them to be truly satisfying meals. For this reason alone it’s surprising that not only did I cook the soup below but tremendously enjoyed it. It’s simple and to the point, a basic Pasta E Fagioli but it delivers in taste, heartiness and satisfaction. Moreover it’s a great way to incorporate some beans (apparently a good thing) into your diet and impress your vegetarian friends. The starch in the bean gives the dish real substance while the rosemary and onions lend significant flavor. It’s a great mid week meal with serious left over opportunities and cheap to boot.
Note – when it says salt to taste do so, and taste often. The base liquid in this soup is water with zero flavor so you want to ensure that the seasonings that you do add are sufficient to carry the dish.

Pasta E Fagoli

1 Cup of dried beans soaked overnight
½ cup of olive oil
1 onion, fine dice
3 cloves of garlic, in paste
1 teaspoon of chopped fresh rosemary (the dried stuff really doesn’t cut it in this soup)
1 cup peeled chopped tomato (or use canned if the grocery options are dismal)
¾ small pasta (think macaroni or farafelle or those cute little shells)
Grated Parmigiano-Reggiano to taste
Salt and pepper to taste

Method:

1. Rinse and simmer beans with fresh water (about 4 cm above the beans) for 1 ½ hours at a low simmer
2. In large stock pot or dutch oven heat oil at medium heat and sauté onions until transparent, then add garlic, rosemary and continue until onions have a nice golden colour. Reduce heat to low and add tomatoes and cook about 20 minutes or until the liquid in the tomatoes cooks off.
3. Add beans plus the bean cooking water, salt and pepper to taste, and simmer the whole shebang for 2 hours.
4. About 15 minute before the soup is done boil pasta a little underdone and add to the pot.
5. Serve with cheese and lots and lots of good crusty bread.