Quick Pasta e Fagioli

By Stef -
Jared made this last weekend and I forgot to take a picture. Anyway, it was a good weeknight soup that was filling and had good flavor. I had never had butter beans before, and they were rather large, but grew on me. It gets a 7 and came from Fine Cooking.

  • 3 Tbs. extra-virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 2 ribs celery, finely chopped
  • 1 medium onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 5 cups lower-salt chicken broth
  • 1 28-oz. can crushed tomatoes
  • 4 to 5 large basil leaves, coarsely torn; more small leaves for garnish (optional)
  • 1 bay leaf
  • 2 15-oz. cans butter beans, drained and rinsed
  • 1 cup ditalini pasta
  • 1/3 oz. Grana Padano or Parmigiano-Reggiano, finely grated (about 1/3 cup)

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