Pasta e Fagioli

Pasta e Fagioli

Ingredients

2 cups (500 ml) elbow macaroni, small shells, or other small pasta shape of your choice
1/4 cup (60 ml) olive oil
1 medium onion, chopped
2 large carrots, sliced into 1/4 inch (5 mm) rounds
2 ribs celery, thinly sliced
3 cloves garlic, finely chopped
8 oz (200 g) fresh green beans (haricots), trimmed and cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) frozen lima beans
1 - 19 oz (538 g) can white kidney, cannellini, or bean of your choice, rinsed and drained
4 Tbs (60 ml) chopped parsley
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese

Directions
Cook the pasta in boiling water for 5 minutes (underdone) and drain in a colander set over a large bowl. Reserve 3 cups (750 ml) of the cooking liquid. Heat the oil in a large pot over moderate heat and saute the onion, carrot, and celery for 5 minutes, until tender but not brown. Add the garlic and saute an additional 2 minutes. Add the reserved pasta cooking water, green beans, and lima beans. Simmer covered over low heat for 15 minutes. Add the reserved pasta, kidney beans, parsley, salt, and pepper. Cover and cook an additional 5 to 10 minutes, until the pasta is al dente and has absorbed enough liquid to make the soup very thick. Garnish with a generous amount of Parmesan cheese.

Serves 6 to 8.