The calendar may say it's spring, but here in central New Jersey, it's a cool, drizzly day -- perfect for a bowl of this pasta e fagioli soup. There are as many variations of this dish as there are regions of Italy and I've posted another recipe or two in the past that you can find here and here. They're all delicious, but I really enjoyed this latest version that included a special pasta called rombetti my son found for me. They were just perfect for this soup, but may be difficult to find if you don't have a specialty Italian store near you. Feel free to substitute any small pasta shape -- even broken up spaghetti -- just make sure it's a good product, made with quality ingredients and slow drying techniques.
A good sprinkle of freshly grated parmesan or pecorino cheese will take this dish over the top.
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Pasta & Fagioli Soup
1/2 cup minced onion
1/4 cup minced celery
1/4 cup minced carrot
3 tablespoons olive oil
4 cups chicken broth (or water)
1 or more cups water
2 cups diced potatoes
2 cans chick peas
2 cans cannellini beans or small white beans
1 tablespoon salt
1/2 teaspoon black pepper
a sprig of fresh rosemary and a couple of sprigs of fresh thyme, finely minced
1 pound small pastas, boiled separately (I used a pasta called rombetti)
parmesan or pecorino cheese to sprinkle on top
Sautè the vegetables in the olive oil till softened. Add the chicken broth, the potatoes, one can of chick peas and one can of beans. Add the seasonings. Cook everything together for about 45 minutes, then using a stick blender, blend most of the soup to a puree. If it's too thick, add more water. Add the other can of chick peas and the other can of beans, and cook till heated through. Add the drained and boiled pasta and serve with grated parmesan or pecorino cheese.