Pasta Fagioli
Traditionally this soup is made from a meat stock. It is a peasant soup. It used to be made from stock made from inedible meat sources such as the pork or veal hocks. Meat stock can still be used in the "Plus Plan" diet if it is de-fatted, or a vegetable stock can be used.
This recipe uses a vegetable stock. The veal hock stock contains gelatine which helps thicken the stock. If desired, the vegetable based soup can be thickened with a tablespoon of cornstarch or tapioca starch.
1 onion, diced
6 cloves garlic, crushed
1 stock celery sliced thin
2 cups of beans cooked (kidney, pinto)
2 tablespoons olive oil
4-6 roma tomatoes or 1 small can of tomatoes, drained, reserve the juice.
Fry the onions and diced tomato until slightly caramelised.
Add the garlic. Sautee 2 minutes more. Add the celery.
Add 2 quarts of water and the tomato juice from the can.
Season to taste with salt and pepper and Italian herbs.
Simmer 20 mins. Add the beans. Simmer 10 mins.
Add 1-2 cups cooked pasta to your taste: more pasta, more like a meal in a bowl! Bring to a boil again, and serve.