Pasta E Fagioli
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup dry small pasta
1 teaspoon oregano
1 teaspoon thyme
3 tablespoons olive oil or to taste
3 cloves garlic, peeled and crushed
1 medium onion, chopped
2 stalks celery, chopped into bite-size pieces
1/2 cup dry white wine or vermouth
2 cups chicken broth
1 cup 8 oz. tomato sauce
1 can (15 oz.) Great Northern beans

Preparation

1 Cook pasta until almost done. Saute garlic, onion, and celery in oil until onion is transparent. Add wine. Cook until wine is reduced by half, then add broth and sauce. Bring just to a boil; reduce to a simmer and add beans with their liquid, oregano, thyme, and cooked (drained) pasta. (If soup is too thick, add some of the pasta cooking water.) Simmer, covered, 10 minutes to blend flavors.