Pasta e Fagioli Soup Recipe | ChefDeHome.com

Ingredients

• 3 Cup Kidney Beans, 18 ounce cooked beans, or 1.5 cup dried one or 3 beans mix
• 1 Cup Pasta, small, such as datilini, macoroni, shells, or wheels
• 2 tbsp Red Wine Vinegar, adjust per taste
• 1/2 tsp Red Pepper Flakes
• 2 tbsp Olive Oil
• 2 Carrots, peeled and sliced
• 1 Celery, rib, small chopped
• 1/2 Cup Yellow Onion, or white part of one leek, thin sliced
• 5-6 Thyme, sprigs
• 946 ml Vegetable Stock, 1 quart
• 3 Cup Tomatoes, 20 ounce can of san marzano tomatoes, pureed
• 3 Garlic, cloves, minced