Pasta Fagiole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bean Soup made per that recipe
3-5 T of good olive oil
2 small to medium onions, chopped
1 head of fresh fennel, chopped
11/2 cups of chopped celery
3-4 carrots, diced
4 T rubbed sage
2 T dried rosemary leaves
2 cloves of garlic minced or pressed
15 oz can of diced tomatoes
one bunch curly leaf parsley
6-8 oz of short dry pasta, ditalini, farfalle, orrichete, wagon wheels, etc.
one bunch of fresh Basil
4 oz of good Grana (parmignano reggiano) for grating over the soup
4 oz good olive oil for drizzling over the soup
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Directions: |
Directions:1. Re-heat Bean Soup in a large soup pot and when it is approaching the boiling point proceed to number 2.
2. Put olive oil in a large skillet over medium heat and add onions, celery fennel and carrots
3. Saute for 5-10 minutes. After the vegetables have begun to wilt add the sage rosemary and let them release flavors into vegetable medley
4. Just before dumping the vegetables into the soup press the garlic cloves into the vegetable mixture and stir until well mixed and the garlic heated but not burned
5. Put the vegetables into the soup and when it returns to a bubble add the can of tomatoes
6. Let soup simmer for ½ hour then add the chopped parsley
7. 15 minutes before you are ready to eat, turn up the heat and add the pasta stirring as you add it so that it does not clump together.
8. Cook until pasta is al dente
9. Serve in soup bowls with a drizzle of olive oil, some grated grana, and chopped fresh basil |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:21/2 Hours |
Personal
Notes: |
Personal
Notes: Pasta Fagiole, pasta and beans, originates in Tuscany, the bean worshipping province of central Italy. It has become sufficiently universal that it is now served throughout the country and during 10 days in 2002 when my Dad, my son Erik and I spent traversing Italy from Milan to Foggia and back again it was my Dad’s “go to” dish. When the garlic and onions and general unfamiliarity of Italian cuisine weighed on him he was always satisfied with any regional interpretation of Pasta Fagiole. In general the Italians don’t do much in the way of variations with this dish. Sometimes they add more beans, sometimes more pasta, perhaps a little tomato or none at all. In every version it was unfailingly an unspicy comfort food for someone raised to appreciate the rib sticking pleasure of the white bean.
My own Italo-Norwegian-American cut on this Italian classic is a little more involved. It is still about the pasta and beans but with extravagant additions of vegetables sautéed in olive oil, and even more garlic than Italians might suggest, it has become a dish which often inspires requests for more. Enjoy the task and the food.
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