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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pasta Fajole Recipe

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This recipe for Pasta Fajole is from Brumbaugh 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:  
3 T. olive oil
2 lg. garlic cloves, minced
1 lg. carrot, finely chopped
2 celery stalks, finely chopped
1 sm. onion, finely chopped
6 chopped roma tomatoes or canned equivalent
1 qt. chicken broth
2 cans cannelloni beans (or equivalent, prepared from dried)
1 c. small pasta (tubettini or ditalini)
Fresh salad greens such as baby spinach or arugula
Salt, pepper, red pepper flakes, to taste
Shaved Parmesan cheese, to taste
Tomato juice, optional
Directions:
Directions:
Heat the oil in a large heavy pot. Cook the onion, carrot and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes; cook for 5 minutes. Remove a few scoops of the bean mixture and puree or mash. Return to the pot. Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente. Serve in bowls topped with a drizzle of olive oil, the shaved cheese and greens.
Personal Notes:
Personal Notes:
This is very easy fast soup meal to throw together on a busy night. You can add a little chopped pancetta or diced prosciutto to this as well. Add the meat to the pot when you are cooking the onions.

 

 

 

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