Pasta Fagioli

1 lb. quinoa shells
2 cups cannellini beans
3 celery stalks
2 carrots
1 medium onion
6 cloves garlic
6-8 medium sized tomatoes
Lots of fresh herbs: bunch of basil, oregano, and parsley
2-4 tsp. dried basil
1-2 tsp. dried oregano
2-4 tsp. dried parsley
2 tbsp. olive oil
Sea salt and pepper to taste

Steps 1) Cook quinoa pasta as directed.

Step 2) While pasta is cooking, you will prepare the base of the soup. Begin to warm two saucepans on a medium heat. In saucepan one, add half the olive oil (or steam sauté with Superbroth) and begin to sauté the onion, carrots, and celery. When these are warmed, add the garlic and cook for approximately three minutes, then add the tomatoes (chopped), basil, oregano, and parsley and begin to simmer for the next 15 minutes.

Step 3) In saucepan two (which should be good and warmed up at this point), add the remaining olive oil, sea salt, pepper, and warm the cannellini beans. Be sure not to make the beans crunchy! When the beans are just right to your liking, add to saucepan one. To serve, place about ¼ cup of the pasta in individual bowls and ladle the soup over it.

Dish Type: