Pasta e Fagioli Soup by Yoga Journal

Recipe by Chef Alexandra Borgia, Natural Gourmet Institute

Ingredients

(Yield: 6 portions)

3 tablespoons extra virgin olive oil
1 medium onion, small dice (about 2 cups)
1 medium carrot, small dice (about 1 cup)
3 stalks celery, small dice (about 1 cup)
4 medium garlic cloves, minced (about 2 tablespoons)
1 28-ounce can Italian plum tomatoes (3 cups pureed)
4 cups vegetable stock
2 15-ounce can cannellini beans
3 bay leaves
1 teaspoon fresh thyme, minced
1/2 teaspoon sea salt
1/4teaspoon black pepper
1 1/2 cups whole wheat elbow or ditalini pasta

Directions

1. In a two gallon pot, heat the oil over a moderate flame. Add onion, carrots and celery, and sauté for 5 minutes. Add garlic and cook for 3 more minutes.

2. Add tomato puree, stock and cannellini beans to the pot, and bring up to a simmer.

3. Add bay leaves, thyme, salt and black pepper, stirring to incorporate. Simmer 15 more minutes then add the pasta, stirring frequently so it cooks evenly. Continue to cook for 6 – 8 minutes or until pasta is al dente. Remove bay leaves.

4. Serve with optional grated Parmigiano Reggiano.