Pasta Fazool with Salami

Winter can be very long and monotonous but eating does not have to
be. Perk up dull, cold days with this delicious and easy to make
beloved pasta fazool Italian soup chocked full of good ingredients like
cannellini beans, pasta and herbs in a delicious tomato broth One
taste and winter won’t seem so long!    ~ MaryAnn Esposito, Ciao Italia TV

Pasta Fazool
Serves 6 -8
2 tablespoons olive oil
¼ pound chunk salami, cut into small dice. Up to you spicy or not
1 medium onion diced
1 cup thinly sliced celery
2 cups thinly sliced carrots
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons minced fresh rosemary
1 teaspoon dried red pepper flakes
2 cups tomto passata (pureed tomatoes)
2 sprigs fresh basil tied with kitchen string
1-1/2 cups canned cannellini beans along with the liquid
1 cup water
2 cups cooked soup pasta like ditalini, orzo tubetti
Salt and pepper to taste

Grated Parmigiano Reggiano cheese to pass on the side

In a soup pot, heat the oil, add the salami and cook it until it is crispy.
Transfer to absorbent paper and set aside.
Cook the onions, celery and carrots in the drippings until they begin
to wilt; add the garlic and allow it to soften, stir in the tomato paste,
rosemary and dried red pepper flake and cook until everything is well
coated with the tomato paste. Add the pureed tomatoes, basil,
cannellini beans and their liquid and the water; stir to combine well.
Cover pot and simmer for 15 minutes. Remove the basil and discard.
Add the pasta and mix well. Add salt and pepper to taste. Serve hot
with some of the croutons sprinkled on top. Pass the cheese,
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