Pasta e Fagioli Soup
INGREDIENTS
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Yield: 6 servings
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3 tbsp. extra virgin olive oil
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2 carrots, diced
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1 onion, diced
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2 celery stalks with leaves, diced
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1 fennel bulb
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3 bay leaves, dried
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6 sprigs thyme
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¾ lb. Borlotti beans
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pinch sea salt
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4 garlic cloves - grated
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2-3 quarts chicken or vegetable stock
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28 oz. can diced tomatoes
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pinch sea salt
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pinch fresh ground black pepper
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extra virgin olive oil for drizzling
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2 cups small shaped pasta
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20 fresh basil leaves
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