Pasta Fagiola Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: one large onion, diced well
2 cloves garlic, (press them)
6 large carrots, peeled, cut into into pieces
6 celery stalks, chopped into pieces
two cans cannellini beans (use the liquid as well)
1 can red kidney beans (drain juice and rinse)
32 ounces chicken broth - have more on hand in case you want more broth
1 to 2 tsp.. fresh parsley
salt and pepper to taste
Ditalini or small pasta (prepare only for the amount being served from this large pot. I boil up one to two cups at a time and add it to soup while it is warming.
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Directions: |
Directions:While chopping the vegetables, heat half the chicken broth in a pot. Add the chopped vegetables (including onions and garlic) as well as the parsley to the broth, cover and simmer till carrots are becoming soft.
Add the cannellini beans including the liquid to the soup. Add the rinsed red kidney beans. Simmer the soup for at least 45 minutes, longer if vegetables are not softened. Sample to see if broth requires salt. ( I usually need to add at least two tsp.)
To enhance the flavor, you may also continue to simmer, adding more chicken broth if you like it more soupy and top it off with 1/2 c. wine. Let it simmer for at least an additional half hour so the alcohol burns off. The wine brings out more of the vegetable flavor.
Cook 1 to 2 cups of ditalini or small macaroni. Add to the soup. |
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Number Of
Servings: |
Number Of
Servings:about 6 quarts. |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: It was hard to predict amounts. I learned this recipe watching my dad. He had no recipe but his soups were very peasant-like but delicious!
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