Pasta e Fagioli

Mmmm...warm soup on a cold day, nothin' better.  Ya know what makes it even better, this recipe is easy and fairly good for you.  It doesn't call for meat of any kind, but you could definitely add some pancetta or regular bacon.  A sprinkle of parmesan cheese and you have a wonderful bowl of soup.  And believe it or not, the Self Professed Nerd liked it and asked me to make it again (miracle of all miracles).

This recipe is courtesy of Martha Stewart Everyday Food and as it states in the description, this is more of a stew than a soup.  I adapted it to my taste and for the ingredients I had on hand.  I would recommend using a higher quality pasta, it just tastes better.

Here is the recipe:

1 tablespoon extra-virgin olive oil

3 celery stalks, diced medium

2 carrots, diced medium

1 small yellow onion, diced medium

2 garlic cloves, minced

Kosher salt and ground pepper

1 tsp. dried oregano

1 can (28 ounces) diced tomatoes

2 1/2 cups low-sodium chicken broth

1 cup small pasta, such as Mezzi Tubetti

1 can (15.5 ounces) cannellini beans, rinsed and drained

1/4 cup Parmesan cheese

4 strips bacon, fried and crumbled

In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, and broth. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, sprinkle with parmesan cheese and bacon.

For the recipe as originally written:
 Pasta e Fagioli - Martha Stewart Recipes