Pasta E Fagioli
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
Ingredients
- 1recipe Simmered Pintos using only 1/2 pound (about 1 1/8 cups) beans
- 1tablespoon extra virgin olive oil
- 1medium or large onion, chopped
- 1 1/2teaspoons chopped fresh rosemary
- 2large garlic cloves, minced
- 128-ounce can chopped tomatoes with juice
- Pinch of sugar
- Salt and freshly ground pepper
- 1tablespoon tomato paste
- 1small dried red pepper, or 1/4 to 1/2 teaspoon red pepper flakes (optional)
- A bouquet garni made with a bay leaf, 1 or 2 Parmesan rinds, and a few sprigs of thyme and parsley
- 6ounces elbow macaroni or small shells (1 cup)
- 2 to 3tablespoons chopped fresh parsley
- 2ounces Parmesan cheese, grated (1/2 cup), optional
Directions
Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.
Notes
Advance preparation: You can make the dish up through Step 3 a day or two ahead. Refrigerate, then bring back to a simmer, stirring often, before continuing.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 5 gramsCalories: 144Saturated Fat: 2 gramsUnsaturated Fat: 3 gramsSodium: 352 milligramsSugar: 4 gramsFiber: 3 gramsCarbohydrate: 17 gramsProtein: 8 grams
Source: https://cooking.nytimes.com/recipes/1016031-pasta-e-fagioli