Pasta Fazul aka Pasta Fagioli

Presenting the debut of Son Number Two! This recipe comes to us from Tom and Denise: "The best thing about this recipe is all ingredients are estimates so you can use more or less depending on taste or on the amount you want to make or on whether you like it more soupy or thicker. We don't add any meat but I know some people like to. "

3 +/- tbsp. olive oil

1 cup each diced onions, carrots & celery

3 - 4 cloves fresh garlic, minced

2 (14.5 oz.) cans stewed tomatoes (fresh tomatoes if you prefer)

1 can (15 oz) white cannellini beans

3 - 4 cups chicken broth (you can use low sodium if you prefer)

Fresh chopped basil and parsley (dried works too) recipe calls for 1/4 cup fresh parsley and teaspoon dried basil. We usually have fresh basil in the house but end up using dried parsley, maybe a tablespoon.

Pasta - you can use anything or combination. We usually use ditalini or small elbows. I also like to break some small one to two inch pieces of spaghetti for variety of texture.

In large pot, heat oil and saute garlic about a minute then add onions, celery and carrots for about 4 or 5 minutes. Add undrained tomatoes, undrained cannellini beans, parsley, basil, stir and saute for a couple of minutes. Then add the chicken broth, bring to a boil and let simmer for 20 or 30 minutes.

We usually cook the pasta separate. You can cook it in the soup but it soaks up a lot of the liquid. If you prefer it think then you can try cooking the pasta in the soup. After the soup has cooked for 20 minutes, add the pasta and let simmer until pasta is tender. We usually cook it separate and then each person can add as much pasta as they want to their own bowl or you can throw the cooked pasta into the pot but you can still control how much you put in and it doesn't soak up all the liquid.

Serve soup with freshly ground parmesan, some bread with olive oil for dipping, some nice wine and you have a healthy, delicious meal with plenty for left overs!