Pasta & Fagioli
Probably the most iconic and classic of all Italian soups is Pasta & Fagiole, which is simply pasta & beans. It might not seem like something you would put in the same dish, but it has obviously stood the test of time and is on every single Italian menu, pizzeria or restaurant.
INGREDIENTS
- 2 strips pre-cooked bacon (optional)
- 1 cup (total) of chopped carrot, celery onion (about 1 carrot, 1 stalk of celery with leaves, 1 small onion)
- 1 can (15 ounces) small white or canelleni beans (half blenderized or mashed, the other half in whole beans)
- 2.5 teaspoons Better Than Bullion chicken broth and/or 3 cups of chicken broth
- 4 cups spring water (only 2 if you are using the Better than Bullion)
- 1/4 cup fresh parmesan cheese
- 1 teaspoon (combined) of salt & pepper
- 3 cloves garlic, shaved or minced
- 1 pinch red pepper flakes
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 ounces ditalini or other small pasta no larger than a bean
While this is a fairly simple dish, it does take time, at least 45 minutes to cook, but allow an hour by time you prep, to the time you serve.
- In a heavy bottom stock pot or Duch oven, heat a tablespoon of olive oil gently with some red pepper flakes.
- With a cheese grater, shave 3 cloves of garlic into the pot once the oil is hot and cook until fragrant, about 5 minutes
- In a food processor finely chop the carrot, celery and onion, add to the stock pot and cook until soft, about 5-10 minutes
- Add the bullion, tomato paste and broth or cold water, bring to a boil.
- Once boiling, add in canned beans, allow to heat through, add pasta and cook for about 15 minutes
- Once pasta is cooked, add in the grated cheese, slowly stirring in.
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