Pasta e Faglioli (Pasta and Bean Soup)

Ingredients

• •1/4 cup extra virgin olive oil
• •6 cloves garlic, minced
• •1 can (6 ounces) tomato paste
• •2 cans (15 ounces each) cannellini beans, undrained
• •2 teaspoons dry basil leaves
• •3 to4 cups boiling water, divided usage
• •2 cups beef broth
• •12 ounces ditalini, elbow macaroni, or any short tubular pasta
• •Salt and pepper to taste
• •Parmesan cheese, freshly grated
• •Chopped fresh basil leaves, optional

Directions

1. 1Place olive oil and garlic in a large saucepot (6 quart). Cook over medium heat just until golden. Add tomato paste and cook 3-4 minutes stirring occasionally.
2. 2Puree 1 can of beans in food processor or blender; add to saucepot with remaining beans. Cook 2 minutes; stire in basil. Add 2 cups boiling water, broth, salt and pepper. Increase heat and bring to a boil, stirring occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until “al dente” (tender to the tooth), adding remaining hot water, if needed and stirring occasionally.
3. 3Serve hot topped with Parmesan and fresh basil, if desired.