Ingredients
Units
Scale
- 2 red bell peppers - diced
- 1 bulb of fennel - chopped
- 2 - 3 stalks of celery - chopped
- 4 - 5 cloves of garlic - chopped
- 1 sweet onion - diced
- 2 russet potatoes - diced
- 1 bunch of scallions - chopped (about 5 scallions)
- 10 - 12 fresh basil leaves - ripped
- 1 tomato - diced
- 3 tbs. olive oil - plus more for drizzling
- 2 bay leaves
- 2 tsp. salt
- 2 tsp. dried oregano
- 1/2 tsp. of fresh ground black pepper
- 1/4 tsp. of red pepper flakes
- 6 cups of water
- 29 oz can of cannellini beans - drained and rinsed
- 1 lb. of your favorite pasta (I used Angel Hair Pasta)
- Romano cheese for grating
Instructions
- In a sauce-pot place the diced bell peppers, onions, celery, fennel, garlic and scallions.
- Drizzle with 2 – 3 tablespoons of olive oil and season with a teaspoon of salt, oregano, fresh ground black pepper, red pepper flakes and the bay leaves.
- Let the veggies cook down and become softened, then add the diced potatoes and continue to cook.
- When the potatoes have softened, use a pastry cutter and carefully cut the veggies.
- Add the water and simmer on a gentle heat. After 20 minutes or so, taste for seasoning. Re-season the soup if desired.
- Add the beans and simmer on a gentle heat while preparing the pasta.
- If using a spaghetti type of pasta such as the Angel Hair pasta, I broke the pasta into thirds before cooking.
- Serve with a drizzle of olive oil, fresh ground black pepper and fresh grated Romano cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
