Pasta e Fagioli

Submitted by Starscr292

 

1 Tbl. olive oil
2 red or yellow onions (about 7 oz. each) thick sliced
2 carrots, peeled, trimmed and thick sliced
1 red bell pepper, cut into thin 1-inch-long strips
4 garlic cloves, minced
pinch of dried oregano
1/2 c. shredded fresh basil leaves or 1/2 tsp. dried basil
 1 c. drained canned roma tomatoes
6 c. chicken broth
4 c. cooked dried white beans (white kidney, cannellini, Great Northern, etc.) or 2 (19 oz.) cans of beans drained and rinsed
2-1/2 c. uncooked pasta wheels, small shells or rigatoni

salt & pepper to taste
1/3 c. sliced green onions
1/4 c. freshly grated parmesan cheese, or more to taste
 

In a heavy saucepan, heat the olive oil over medium-high heat.  Add the onions, carrots and red bell pepper, and cook, tossing, for about 6 minutes or until the vegetables are crisply tender.  Add the garlic, oregano and half the basil; cook, stirring, 2 minutes longer.

 

Add the tomatoes and continue to stir.  Cook until thickened, about 6 minutes.  Add the chicken broth and beans, and bring the soup to a boil.  With a large spoon, mash some of the beans against the side of the pot.  Skim off any foam; reduce the heat and simmer gently, covered, for about 20 minutes.

 

Stir in the pasta and boil gently, uncovered, until the pasta is nearly tender.  Add the pepper and the remaining basil; correct the seasoning.  Serve sprinkled with green onions and grated parmesan cheese.