Warming and Quick Italian Bean Soup (Pasta Fagioli)

So good on cold days, very open to “winging it”, and reheats really well. Get famous for your own version!

1 large onion - red or yellow

1 tablespoon or so olive oil

~ chop and sauté in a soup pot for five minutes on medium, until soft and golden

2 or 3 cloves of garlic, crushed

a few sprigs of fresh, de-stemmed and chopped rosemary, or a teaspoon of dried

~ add to the onions and stir, just for a minute - don’t brown the garlic or it gets bitter

1 28 ounce can or box of tomatoes including the juice (whole, chopped or even two or three fresh ones, squeezed in your hands to break up)

salt and pepper, to taste

~ add and simmer, stirring regularly, until the tomatoes break down - 10 or 15 minutes

1 16 ounce can of white beans, drained (or kidney beans work too - not a big deal which)

1/2 box of small pasta

~ add, bring to a boil and cook until the pasta is done, about 15 minutes

If it gets too thick as the pasta cooks, go ahead and add some water. 

To make it rich and creamy, take some out and puree a bit in a blender or food processor and then return to the pot (or use an immersion blender and pulse a little, if you have one).

parsley and thyme - chopped fresh or dried

~ sprinkle a little on as you serve