‘Pasta Fazool’ To You, Too!

‘Pasta Fazool’ To You, Too!
‘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/

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