Pasta e Fagiole soup

Pasta e Fagiole soup
I am a lover of , and The Olive Garden makes the best that I have ever had. I had to get a recipe for it so I could make it at home, so this one comes from the Soup: A Way of Life cookbook by Barbara Kafka. Enjoy!

1 ½ C small white beans, soaked and drained according to package directions	4 medium plum tomatoes, cored, peeled, and cut into ¼-inch dice, or 2 C Tomato Base, lightly crushed canned Italian plum tomatoes with their juice, or sterile-pack chopped tomatoes	1 medium clove garlic, smashed and peeled, plus, if desired, 4 medium cloves garlic, smashed, peeled, and very finely chopped	2 medium ribs celery, peeled and coarsely chopped
1 t tomato paste	½ small dried hot red pepper, crumbled	¼ C olive oil	4 t kosher salt
1 C ditalini or tubetti	¼ t dried oregano	2 T finely chopped Italian parsley, optional	Freshly ground black pepper, to taste
Great olive oil, for serving

In a medium stockpot, bring the beans to a boil with 10 cups fresh water. Lower the heat and simmer, partially covered, for 1 hour, or until the beans are tender.

While the beans are cooking, in a medium frying pan, heat the oil over medium heat. Add the smashed garlic clove and cook until it turns golden. Remove the garlic and discard it. Stir in the celery and cook, stirring occasionally, for 3 minutes. Stir in the tomatoes and hot red pepper. Dissolve the tomato paste in ½ cup water. Stir into the tomatoes and add 1-teaspoon salt. Bring to a boil. Lower the heat and simmer for 15 minutes. Remove from the heat.

When the beans are done, drain, reserving the liquid. In a food processor, puree half of the beans with 1 cup of the bean cooking liquid.

In a medium saucepan, stir the puréed beans into the remaining whole beans, along with 2 ½ cups of the reserved bean cooking liquid. Scrape the cooked tomatoes into the pot. The soup can be made ahead to this point and refrigerated for up to 2 days.

Bring the soup to a boil. Stir in the pasta and oregano. Return to a boil. Lower the heat slightly and cook to a low boil, stirring frequently to avoid scorching, for 9 minutes. If using, stir in the chopped garlic and parsley and cook for 1 more minute. Season with the remaining salt and pepper to taste.

Serve topped with a drizzle of great olive oil.

Makes 7 cups; 6 first-course servings

Name: Shannon Kammerzell
State: Michigan

Favorite Restaurant: The Olive Garden
Favorite Food: Tacos

What are you working on right now? Stack N Whack kaleidoscope quilt: Fabrics are the "Images of Province" series from the Keepsake Quilting catalog. It is my favorite quilt thus far that I have had the pleasure to work on!

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