Pasta e fagioli, or sometimes just "pasta fagioli," is a simple Italian bean and pasta soup. It's a great way to use a glut of dried beans in your pantry, but I don't usually make it just to use up things I have stored. When I feel like eating it, I just go to the store and buy everything (even the pasta because I never seem to keep stuff too long in the pantry any way). Some people use a smoked ham or bacon to "flavor" pasta e fagioli, as is the case for many bean-based soups, but I keep mine pretty simple.
Cook 1/2 c. finely chopped onion and 2-3 finely minced garlic cloves in 2-3 T. olive oil over medium-low heat. Add 1 15 oz. can plum tomatoes that have been chopped or crushed (I do it by hand), about 2 T chopped parsley and about 1 tsp dried oregano. Stir and cook until combined, about 2 minutes. Add 1 15 oz. can of chicken broth and let simmer for about 15 minutes. Add 1 15. oz can of cannelini beans that have been drained of their "bean juice" and 8 oz. elbow macaroni that has been cooked.
Serve with freshly grated Parmesan cheese.
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