Pasta Fagioli

Preparation

1. Step 1

   To make the soup, heat the oil in a large saucepan. Add the onion, carrot and celery and saute over medium heat until the onion is soft, about 5 minutes. Stir in the beans, 1 quart of broth and the water. Bring to a boil, lower heat and simmer until the beans are soft, about 1½ hours. Add 2 quarts of broth and season with the salt and pepper. Bring the soup to a boil, add the pasta and cook until al dente, about 8 minutes. Reheat before serving, adding more broth, if needed. Stir in the parsley and additional salt, if needed.

2. Step 2

   To make the condiments, preheat oven to 350 degrees. Toss together the arugula, tomatoes, 2 teaspoons of olive oil, vinegar and salt. Set aside.

3. Step 3

   Brush the bread rounds with 1 tablespoon of olive oil, sprinkle with Parmesan, place on a baking sheet and bake until the cheese is melted, about 5 minutes. Pile on a plate. Place the arugula salad, peppers, pine nuts and olives in separate bowls.

4. Step 4

   Ladle the soup into 6 bowls. Serve, passing the condiments, including the basil oil, separately.