Pasta E Fagioli is a traditional Italian soup. This vegetarian version is easy and inexpensive to make; it will warm you through and through on a brisk fall or winter day! Serve it with crusty bread and a green salad for a satisfying simple meal.
Pick over and wash beans; soak 8 hours or overnight in 1 quart water. Drain. (If using canned beans, skip this step.)
Heat oil in a large pot and add onion and garlic. Saute until onion is tender.
Stir in beans and 6 cups of water; bring to a boil.
Add tomatoes, tomato paste, and bay leaf; cover, reduce heat and simmer 1 hour.
Add pepper flakes and simmer 30 minutes or until beans are tender. (If using canned beans, simmer 45 minutes total.)
Remove bay leaf; add salt and pepper, oregano, thyme, and rosemary. Simmer 15 minutes. Mash some of the beans against the side of the pot with the back of a spoon to thicken sauce.
Add pasta; cook 8 - 10 minutes. Remove from heat; stir in Parmesan and parsley and serve.
6 servings; 92 calories each