So the weather is changing.  The trees are even mid color shift, and I had no idea until it was suddenly cold enough to crave soup for dinner.

Since the farmers’ markets are still open and there are plenty of amazing things available — like fresh cranberry beans and leeks and heirloom tomatoes — it stands to reason that if there is to be soup, it should be made with fresh goods.

This seasonal take on Pasta e Fagioli is hearty like a good pasta dish and light like healing consommés of yore.  It is warming and  satisfying and everything you need for those first few cool nights of fall.

Pasta e Fagioli 

Serves 8

8 large tomatoes, peeled and diced
6 tablespoons olive oil
2 large leeks, diced
2 medium carrots, diced
3 stalks celery, diced
2 cups fresh borlotti (cranberry) beans, shelled
3 garlic cloves, diced fine
2 cups small pasta such as ditalini
3 cups chicken stock
2 cups water
1 cup fresh spinach, chopped
1 bay leaf
1 teaspoon dried oregano
1 ½ cups parmesan cheese, grated
salt and pepper to taste

1. To peel the tomatoes, slice each in half crosswise and place flesh side down on a baking sheet.  Set oven broiler on high, and let tomatoes roast for 8-10 minutes.  Remove and let cool 2 minutes.  Peel away skins, remove cores, and dice.
2. In a large stockpot over medium heat olive oil.  Add leeks, carrots, celery, oregano, salt and pepper to taste, and cook until soft; stirring occasionally. Add garlic and cook 2 additional minutes.
3. Add chicken stock, water, bay leaf, and beans. Cook 25 minutes, covered.
4. Turn heat down to low.  Add pasta and tomatoes (and more salt if needed) and cook additional 15 minutes, stirring occasionally.
5. Remove bay leaf and add in spinach.  Serve immediately topped with fresh grated parmesan cheese.

PS: don’t be afraid to throw some cooked bacon or pancetta into the mix here…it can add another layer of flavor (and let’s be serious, bacon always plays.)