Pasta and Fagioli Soup Recipe
1. Start off with at least a quart-sized pan... 3 or so cloves of garlic simmered in a tablespoon of olive oil until the cloves are transparent, but not browned. Add about 8-10 oz of crushed tomatoes (Italian brand from a can..Cento's or Progresso brand...if you use fresh pureed tomatoes you'll have to add some tomato paste to thicken it up) into the oil and let simmer for 15 minutes..stirring so it doesn't burn.
While the tomato "sauce" is simmering, boil up enough water to handle the amount of pasta you want to have....3/4 of a pd is usually is enough for up to 4 people (I tend to use smaller pastas and thrown in a variety of different ones.....)
While the pasta is cooking al denta empty your beans into the sauce and continue to simmer. Once your paste is ready, add it to the sauce and then add enough water to allow it to be "soupy" (like these directions!)...flavor with salt and pepper and I usually usually thrown in a sprinkle of rosemary.
Some people will add some veggies, like carrots or celery so it's more like a soup, but I make ours a bit thicker and tend to keep it simple.
Cook the whole thing for another 10 minutes....and then you should be ready. It's actually called "peasant food" in Italy because it's so basic and cheap to make....
No need to buy raw beans and soak...get 'em from a can!..