PASTA E FAGIOLI

I made Pasta e Fagioli a few weeks ago and not only was it the first time I ever made it but it was the first time I had ever eaten it. I knew that a been and pasta soup sounded right up our alley and it was. I based my recipe off of Giada's that you can find here.

Ingredients:

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1/2 onion, chopped
2 cloves garlic, minced
5 cups veggie stock
1 cup dry kidney beans, re-hydrated or 2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil
1 teaspoon per person ricotta cheese

Directions:

1. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, and garlic and saute until the onion is tender.

2. Add the broth, beans, and herbs. (Giada makes a sachet out of herbs but I just threw them in)

3. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender. Take out the herbs.

4. Puree 1 cup of the bean mixture in a blender until smooth. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

5. Ladle the soup into bowls. Top with some Parmesan and spoonful of ricotta.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

**Image via CliqueClack**