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Pasta E Fagioli Soup Recipe

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This recipe for Pasta E Fagioli Soup is from The Cacciapouti Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup dried Goya Roman beans
2 cloves garlic
7 fresh rosemary sprigs
3 tbsps. olive oil
1 yellow onion, finely chopped
1 carrot, peeled & finely chopped
1 celery stalk, finely chopped
8 cups chicken stock
1 tbsps. minced fresh parsley
6 oz. fussilli or other dried pasta
Salt & freshly ground pepper
Crusty bread
Directions:
Directions:
©Rinse the beans, put in a bowl, add water to cover generously along with a rosemary sprig and garlic. Soak the dried beans for at least 4 hours or overnight. Drain the beans, reserving the garlic & rosemary. In large saucepan over medium heat, heat the olive oil. Add the onion, carrot & celery & saute until the onion is golden, 6-8 minutes. Add the chicken stock, drained beans & reserved garlic & rosemary. Bring to a boil, reduce the heat to low, add the parsley, cover partially, & let simmer, stirring occasionally, until the beans are tender, 1 -1 1/2 hours. Raise the heat to medium, add the pasta & cook until al dente, 8 -10 minutes.

Remove & discard the rosemary sprig. Season the soup to taste with salt & pepper.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Ladle the soup into bowls & garnish with remaining rosemary sprigs. Serve with crusty bread.

 

 

 

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