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Pasta e fagioli (pasta and bean soup) Recipe

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This recipe for Pasta e fagioli (pasta and bean soup) is from Gianni V's Stolen Recipes, 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:  
SOUP

1 1/2 cus dried cranberry beans or other dried red beans
6 T olive oil
2 medium onions, chopped fine
2 medium tomatoes, cored and chopped
Salt
Pepper
1 cup dried tagliatelle or other small pasta


SEASONED OIL

2 tsp. chopped fresh thyme leaves or 1/2 tsp. dried
2 tsp. choped fresh rosemary or 1/2 tsp. dried
2 garlic cloves, crushed
Directions:
Directions:
Soak the beans overnight in cold water to cover by 3 inches.
Or you can boil the beans for 10 minutes and then turn off heat
and soak for 1 hour.

Drain the beans and put them in a soup pot with 3 quarts of
water.

Add 3 T of olive oil, the onions and the tomatoes. Bring to a boil.

Reduce the heat and simmer the soup, partially covered for 3
hours.

With a slotted spoon, remove two-thirds of the beans and
puree them until smooth in a blender or a food processor.

Return the puree to the soup and keep it simmering. Season
with salt and pepper.

In a skillet, heat 6 T of oil over low heat. Add the thyme,
rosemary and garlic and cook, stirring for 3-4 minutes. Don't let
the garlic burn.

Pour the flavored oil through a strainer into the soup and mix it
well.

Put the tagliatelle into the soup. Over medium heat, whisk the
mixture vigorously so the tagliatelle don't stick together.

Cook the soup, whisking from time to time until the pasta is
done -- 4-5 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is even better the second day.

 

 

 

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