Classic Italian Pasta e Fagioli

A blending of white wine with beef and chicken stock forms the base for this hearty bean and pasta soup. Simmer with garlic, tomato paste and parsley along with the beans and farfalle, then top with a drizzle of olive oil and a dusting of Parmesan cheese.

• Calories: 454 Calories

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• ⅓ cup grated Parmesan cheese
• 1 tablespoon tomato paste
• 3 cloves crushed garlic
• 4 ½ cups chicken broth
• ½ cup white wine
• 2 cups beef broth
• 2 cups cranberry beans
• 6 cups cold water
• 1 (8 ounce) package farfalle pasta

Recipe Instructions

Step 1

In a large pot, place cranberry beans and water. Bring to a boil. Cover pot and turn heat off. Allow to stand for one hour on burner.

Step 2

Drain beans and return to large cooking pot. Add wine, beef broth, and chicken broth. Bring to boil, cover and simmer for 30 minutes.

Step 3

Puree half of the beans. Return to the pot. Add the garlic, tomato paste, parsley, and farfalle pasta. Simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick. Stir in the grated Parmesan cheese. Garnish with drizzled olive oil, and additional grated Parmesan cheese.