PASTA FAGIOLI

Vin Storti's Pasta Fagioli was in the Providence Journal on March 22, 2006. I kept the recipe because it is delicious. Now I will share it with you. I know my daughter Karen will say "Mom, yours is the best" because she rather I make it for her. do try this, it is very good: Vincent Storti was the Caterer at Knights of Columbus in North Providence when I met him.

Ingredients:

2 tablespoons extra virgin olive oil Pinch of red pepper flakes
1 clove of garlic 2 tablespoons granulated garlic
1 small Spanish onion diced 1 tablespoon chicken base
2 tablespoons pepperoni, diced Fresh ground pepper, up to a tbsp
` 28-once can cannellini beans or 3 small cans 3 tablespoons Parmesan cheese
28 ounces of water 2 bay leaves
1 plum tomato, diced 1/2 cup red wine
1 28-once can tomato sauce

Directions:

Ia a large saucepan over medium heat, saute the garlic and onion in the olive oil until the onions caramelize. Add the pepperoni (more if you like it spicy) and keep stirring. Pour in the can of beans with the juice. Don't drain the beans, Fill the can with water and add to the saucepan so there is 28 ounces of water. Add the rest of the ingredients and bring to a boil. Lower heat ad let simmer for 7-8 minutes. You don't want the beans to get soggy.
Optional: Add your favorite small pasta to soup. Serves 4-6