Pasta e Fagioli (Pasta and Bean Soup)
I've had this before at restaurants, and I couldn't believe that when I made this, it was even better than the restaurants!
2 cans white beans(also called navy beans)drained and rinsed well
1 piece of Parmesan rind (its okay if you don't have this, but it definately adds some good flavor)
1 bay leaf
1/2 tsp. dry red pepper flakes (1/4tsp. if you are shy about spice)
1 tablespoon olive oil
1 medium size onion peeled and chopped
1 medium size carrot peeled and finely chopped
1 celery rib, finely chopped
4 large garlic cloves minced
28 oz can canned tomatoes drained, seeded and coarsly chopped (or 1 1/2 lbs. ripe tomatoes peeled, drained, seeded and coarsly chopped)
3 to 4 cups of water as needed
2 to 3 tsp of salt or more to taste
1 tsp dried oregano
1 tsp fresh thyme or 1/2 tsp dried thyme
1/4 tsp dried rosemary
6 ounces macaroni shells or fusilli
fresh ground black pepper to taste
1/2 cup fresh flat leaf parsley
1/4 cup freshly grated parmesan cheese
Heat oil in a soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 5-8 minutes. Add half the garlic and cook, stirring, until the garlic begins to color, 30 seconds to a minute. Add the tomatoes, bring to a simmer, and cook, stirring often, until they cook down a bit and smell fragrant, about 10 minutes. Add the water, the parm. rind, bay leaf, and red pepper flakes and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Season with salt (about 1 1/2 tsp), add the remaining garlic, the beans, oregano, thyme, and rosemary, and simmer covered for another 15 minutes. Remove 2 cups of the bits with a bit of broth and puree in blender (don't be intimidated by this step, it really helps to thicken the soup). Return to the pot and stir together. Bring some extra water to boil in another sauce pan in case the soup gets too thick. Add the pasta to the soup and stir and cook until pasta is al dente (10-15 mins.) Add lots of pepper. Taste and add salt if needed. Stir in parsley. Serve with Parmesan cheese. Enjoy!
2 cans white beans(also called navy beans)drained and rinsed well
1 piece of Parmesan rind (its okay if you don't have this, but it definately adds some good flavor)
1 bay leaf
1/2 tsp. dry red pepper flakes (1/4tsp. if you are shy about spice)
1 tablespoon olive oil
1 medium size onion peeled and chopped
1 medium size carrot peeled and finely chopped
1 celery rib, finely chopped
4 large garlic cloves minced
28 oz can canned tomatoes drained, seeded and coarsly chopped (or 1 1/2 lbs. ripe tomatoes peeled, drained, seeded and coarsly chopped)
3 to 4 cups of water as needed
2 to 3 tsp of salt or more to taste
1 tsp dried oregano
1 tsp fresh thyme or 1/2 tsp dried thyme
1/4 tsp dried rosemary
6 ounces macaroni shells or fusilli
fresh ground black pepper to taste
1/2 cup fresh flat leaf parsley
1/4 cup freshly grated parmesan cheese
Heat oil in a soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 5-8 minutes. Add half the garlic and cook, stirring, until the garlic begins to color, 30 seconds to a minute. Add the tomatoes, bring to a simmer, and cook, stirring often, until they cook down a bit and smell fragrant, about 10 minutes. Add the water, the parm. rind, bay leaf, and red pepper flakes and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Season with salt (about 1 1/2 tsp), add the remaining garlic, the beans, oregano, thyme, and rosemary, and simmer covered for another 15 minutes. Remove 2 cups of the bits with a bit of broth and puree in blender (don't be intimidated by this step, it really helps to thicken the soup). Return to the pot and stir together. Bring some extra water to boil in another sauce pan in case the soup gets too thick. Add the pasta to the soup and stir and cook until pasta is al dente (10-15 mins.) Add lots of pepper. Taste and add salt if needed. Stir in parsley. Serve with Parmesan cheese. Enjoy!
posted by Deatherage Cafe @ 4:50 PM
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