SERVINGS: 2 PREPPING TIME: 5-10MIN COOKING TIME: 15-20 MIN
2 - 3 San Marzano tomatoes, hand crushed
3 cloves Garlic, minced
1/2 cup Onion, minced
2 cups Gluten free Pasta Mezze Maniche
6 cups Water
20 oz Cannellini beans, drained but not rinsed
1/4 teaspoon Crushed red pepper
1 teaspoon Kosher salt
1 tablespoon Extra Virgin Olive Oil
Parmigiano Reggiano rind/ Grated cheese
1.Heat the olive oil in a large heavy pot at a medium-low temperature and add in the onions. Saute for 3 minutes then and in the garlic and cook for 1 - 2 minutes more until just golden.
2.To the pot add the red pepper flakes and cook for 30 seconds more. Add in the 6 cups of water and tomatoes and give it all a stir. Add in the drained beans and the Parmigiano Reggiano rind or grated cheese and bring to a boil for 5 minutes.
3.The beans will be quite soft at this point. If you want a thicker soup you could blend a bit of the beans or use an immersion blender. You can also just mash the beans with a wooden spoon on the sides of the pot. Don't mash too much to preserve some of the whole bean texture.
4.Add in the pasta and stir well. Keep an eye on the pot and stir very frequently to avoid sticking. Taste test the pasta checking for al dente. The pasta will absorb much of the liquid so add a bit more water as needed. The final consistency of Pasta Fagioli is 100% personal preference. If you like it soupier, add more water!
5. Once the pasta is cooked, turn off the heat and taste test. Adjust salt and hot red pepper to taste
6. When satisfied with the taste, serve in bowls with crusty bread, Offer grated parmesan, hot pepper, or black pepper on the side and drizzle the extra virgin olive oil onto each bowl. Enjoy!