Pasta e Fagioli (Italian Pasta and Bean Soup)
"This nourishing soup will warm your family up on cold winter nights! The recipe can be easily adapted to your taste buds or dietary needs...."
INGREDIENTS
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2 tablespoons olive oil
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5-6 Cloves of garlic, peeled and minced
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3 15oz Cans of cannellini beans (I like Eden Organic's BPA-free canned beans), or 1½ cups of dried cannellini beans that have been soaked overnight, and cooked (about 5 cups cooked)
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7 Cups of chicken broth (vegetable broth to make it vegetarian)
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1 Cup chopped tomatoes (I love Pomi chopped tomatoes in a BPA-free carton)
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½ teaspoon Dried basil
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½ teaspoon. Dried oregano
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⅛-1/2 teaspoon. Crushed red pepper flakes, depending on how much "kick" you like
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1lb Ditalini pasta, or other short cut pasta like elbow macaroni or tubetti (a gluten-free pasta can be easily substituted as well)
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Salt and Pepper to taste
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OPTIONAL: Parmesan cheese and chopped flat leaf parsley
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