Preparation
Heat a large saucepan over medium heat. Add olive oil and carrots; cook 2 minutes. Stir in garlic and red pepper flakes; cook 1 minute. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 10 minutes. Stir in tomatoes and beans; return to a simmer and cook 5 minutes or until pasta is tender. Stir in peas; heat through. Ladle into shallow bowls; top with basil and cheese. Substitutions
Freshly shelled peas may be substituted for frozen peas; stir them into the soup with the tomatoes and beans. Great Northern or cannellini beans may replace the kidney or red beans. Culinary Taste Tip
Kidney beans hold their shape incredibly well during cooking, and they readily absorb surrounding flavors. Add a cup-full to your favorite chilis, soups and stews. You'll get more great flavor from your dish, and the health benefits of a high protein, high-fiber food. Culinary Technique Tip
Leftover soup will keep up to three days in the refrigerator or up to three months in the freezer. For extra flavor, drizzle a small amount of rosemary-infused olive oil (Boyajian makes a delicious one) over the soup just before serving.
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Pasta e Fagioli (Pasta and Bean) Soup