Pasta E Fagioli

Pasta E Fagioli

• 1/4 cup extra virgin olive oil
• 6 cloves garlic, minced
• 1 can (6 ounces) tomato paste
• 2 cans (15 ounces each) cannellini beans, undrained
• 2 teaspoons dry basil leaves
• 3−4 cups boiling water, divided usage
• 2 cups beef broth
• 1/3 cup dry red wine
• 12 ounces ditalini, elbow macaroni, or any short tubular pasta
• Salt and pepper to taste
• Parmesan cheese, freshly grated

Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over medium heat just until golden. Add tomato paste and cook 3−4 minutes stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water, broth, wine, salt and pepper. Increase heat and bring to a boil, stirring occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.