Ingredients

The following ingredients have 5 Servings
  • 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
  • ½ tsp. of fresh ground black pepper
  • ¼ 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

Instruction

  • 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.