Tuesday, November 29, 2011

Pasta e Fagioli

Bon Appetit










Thanksgiving is over, so here I am taking down my fall decorations and, getting ready to put up my Christmas lights. We are having unusually warm weather here so, I also spent several hours in my garden cutting back my raspberries. I was then able to get my bushes in the front yard covered with some netting to protect them from the deer.  In the midst of all my work, I was looking for something easy and comforting for dinner. We have eaten leftover turkey for the last few days, and quite frankly, I am not in the mood for more turkey in any form. All those rich foods have left me craving something warm and satisfying. I will be making a turkey soup this week, but tonight I decided on making Pasta Fagioli.  A favorite in my house! This is an easy dish to prepare and, when served with some nice crusty Italian bread, it's just about as good as it gets.  
Pasta e Fagioli is pronounced many different ways, depending on the Italian dialect. It is considered a peasant dish. If you have a chunk of parmesan cheese in your possession, cut off the rind and cook it along with the vegetables. It gives the soup a wonderful flavor.


A pot of comfort and satisfaction  
So nice for a cold day



Pasta e Fagioli 
(Macaroni and Bean Soup)


2 cups either ditalini, small shells, or elbow macaroni
2 Tbsp. olive oil
2 cloves garlic, finely chopped
1 onion, chopped
1 ½ Tbsp. parsley, finely chopped
2 to 3 fresh basil leaves
½ teaspoon salt
¼ teaspoon black pepper
2 cups plum tomatoes, chopped coarsely
1 can with liquid cannellini beans (I use Progresso)
1 qt. of warm water
grated parmesan cheese


In a large heavy saucepan heat olive oil  and saute onion, and garlic till tender about 5 minutes. Add tomatoes, basil, parsley, salt and pepper and simmer 10 minutes. Add warm water and beans and bring to a boil. Cook about 10 more minutes. Stir in the pasta and boil uncovered for 10 to 12 minutes or until the macaroni is cooked; stir frequently to keep from sticking. Serve hot and top with grated cheese. If desired you could add crushed red pepper. Serve with some crusty Italian bread.


6 comments:

  1. Absolutely one of my favorites! I usually add some ham, proscuitto, or bacon, too. Looks wonderfully inviting!

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  2. Mmmmm...this looks so hearty and delicious. Perfect comfort food, Kathy. What's so great about your recipe is that I have all the ingredients in my pantry except for the bread. Love pasta dishes like this!

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  3. Oh, my, this is the epitome of comfort food! After our first snow flurries yesterday and arctic temps today, I'd love a hot bowl of your Pasta Fagioli for dinner tonight~

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  4. I like your description as a pot of satisfaction. This soup look delicious!

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  5. I think I just figured out what I'm having for dinner tonight. Seriously, I even have everything needed already in the cupboard. Thanks!

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  6. I finally got a chance to track back to let you know how much I love Pasta e Fagioli soup, my most comforting soup...ever! We all love this soup in my family, and the way you made yours is "out of this world" delicious, Kathy!
    I need to make some this weekend, for sure, and if I spend a little more time, maybe even some Minestrone soup!

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