Fabio'S Pasta E Fagioli Soup

1. 1

   Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.

2. 2

   Add carrots, onions, and celery and stir.

3. 3

   Meanwhile, dice fennel. Add to pot and stir.

4. 4

   Strip the thyme sprigs over the pot and discard sticks. Add bay leaf.

5. 5

   Saute about ten minutes, or until the vegetables caramelize and start to soften.

6. 6

   Add Borlotti beans and grated garlic; stir.

7. 7

   Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil.

8. 8

   Stir, cover, and boil for one hour, or until beans are soft.

9. 9

   Add pasta and cook for five minutes. If you don't plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored.

10. 10

    Chop basil and add to pot. Stir thoroughly, and remove from heat.

11. 11

    Remove bay leaves and serve immediately.

* Per serving · 4 servings · Values may vary.