‘Pasta Fazool’ To You, Too!

Nothing represents love and comfort as much as a simple, hearty warm soup. Although this soup was considered the food of the poor, one certainly is never hungry after just a single full bowl; it is that satisfying. No wonder my grandfather claims he had Pasta e Fagiole every night after working in a midwestern coal mine.

Clearly this soup is restorative to one’s health and our soul!

Pasta e Fagiole Soup (Pasta and Bean Soup) 

Ingredients:

• Olive oil (to sauté the vegetables)

• 5 stalks of celery, including leaves, cleaned with thick white end cut off, and then chopped

• 1/2 cup chopped carrots (optional)

• 1 onion, chopped

• 1 big bunch of Italian parsley, cleaned, stems cut off and chopped

• 4 cloves garlic minced

• 3 quarts water or vegetable broth

• 1 6–oz. can imported Italian tomato paste (add until your desired level of color and tomato flavor is reached)

• 2 cans dark red kidney beans, drained and rinsed clean (if using dried beans, soak in water overnight, rinse and drain)

• 1” chunk of parmigiana cheese (for a better broth flavor; remove when soup is served)

• 1 box ditalini or mini-farfalle pasta

• Freshly ground sea salt and black pepper to taste.

• Garnish with freshly grated Parmigiano cheese

Instructions:

• In a large, heavy 4 – 5 quart pot, sauté' the onion, carrots, and celery in the olive oil.

• Add the parsley and garlic. Sauté for one more minute, being careful not to burn the garlic.

• Fill the pot with the water and/or broth.

• Add the tomato paste/tomatoes and bring to a boil.

• Add the chunk of parmigiana cheese.

• Add the beans, reduce the heat just slightly, and cook until slightly tender (don't overcook because they get mushy).

• In a separate pot, boil the pasta for only a few minutes (it will continue to cook for a few more minutes in the hot broth).

• Bring the broth to a boil and add the semi-cooked pasta noodles. Cook until al dente, about 5 minutes.

• Remove the soup from the heat and season with salt and pepper to taste.

• Serve immediately with grated cheese and warm, crusty artisanal bread.

Roz has more to say about this recipe: https://www.italianbellavita.com/2010/11/minestra-di-pasta-e-fagioli-pasta-and/