This is something you should make for people you love. It's so easy, but sooo delicious; the air will be filled with that sense of togetherness that food has a way of doing for us when it's both simple and scrumptious. This is the kind of soup that's good anytime of year too. You can make a whole meal of it because of all the protein that's in there. Add a delicious loaf of your favorite crusty bread (with a fruity extra-virgin olive oil on the side for dipping) and a simple salad too. A glass of Chianti wouldn't hurt in making the whole thing completely perfetto. Hello? Is that Vivaldi I'm hearing? Or perhaps Pavarotti? You'll swear you'll hear music coming from somewhere.
Pasta and Beans (Pasta e Fagioli)
1 2 1/2" onion, finely chopped
2-3 cloves of garlic, finely chopped
2 Tbsp. extra-virgin olive oil
1 (15-1/2 oz.) can garbanzo beans
1 (15-1/2 oz.) can cannellini beans
1/2 can of water
1 medium tomato, chopped
Pinch of red pepper flakes
Kosher salt and pepper
3/4 cup ditalini pasta, cooked al dente
Freshly grated Parmigiano-Reggiano, for passing
In a medium saucepan, heat the olive oil over medium heat and add the onions. Turn the heat to very low, cover and cook for 10 minutes. Add the chopped garlic and cook on very low for another 2 minutes. Add both of the beans, with their liquid, to the pot and fill one can half-way with water and add that. Stir and cover, and cook gently for 30 minutes. Add the tomato, red pepper flakes and salt, pepper and another half-can of water. Cook for another 30 minutes. When ready to serve, add the cooked ditalini pasta until heated through, but be careful not to overcook the pasta. Serve piping hot and pass the Parmigiano-Reggiano to sprinkle on top.
