Pasta e Fagioli – DmentiA

1 LB ground turkey or pork (optional if you want vegitarian)
1 MED onion (diced)
3 TBS olive oil
2 TBS tomato paste
6-8 fresh (or 1 TSP dried) basil leaves
1 TBS fresh (or 1 TSP dried) parsley
3 cloves garlic (minced)
30 OZ canned cannellini or great northern beans (cannellini are white kidney beans)
5 C hot water
1⅓ TSP salt
½ TSP black pepper
1 LB ditalini or orecchiette pasta (or other small pasta, adjust water accordingly)
⅓ C freshly grated Parmesan cheese
Red pepper flakes to taste
Extra Parmesan to serve

In a 6-7 QT pot brown off the grount meat, if using. Set aside.
Heat olive oil in the pot over medium-high heat. Add the onions and tomato paste and stir to combine. Cook until onions are tender, stirring as needed, about six minutes.
If using fresh herbs, while the onions are cooking, rinse, dry and chop them. Drain and rinse the beans. When the onions have another minute to cook, stir in the garlic, herbs, beans, salt and pepper.
After a minute add water to the pot, cover it, and put the heat on high. When the pot is boiling, add the pasta.
Lower the heat to medium-high or to a simmering level – it should not be a rapid boil. Cook the pasta uncovered, stirring occasionally and scraping along the bottom, until the pasta is al dente – check it three minutes before the al dente time listed on the package. Do NOT drain.
Turn off the heat and stir in the Parmesan. Taste for seasonings and add a few sprinkles of red pepper flakes as needed.
Serve immediately with extra cheese at the table. The pasta will absorb the broth quickly. Store leftovers in the refrigerator for up to 4 days.

Yields 6 servings.