Pasta e Fagioli Soup

Jan
2014
27

posted by on Recipes

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pasta e fagioli pot water_lagostina-low res

 

I’ve been spending the past few days in NYC, freezing my little Caribbean tuckus off. It’s been so freaking cold, it’s been making me angry. Angry with the building manager that has not turned up the central heat. But that’s another story.

Since I’m here in NYC, I’m also in lazy mode. So to be completely honest I’ve been eating Trader Joe’s boxed soups. lol. I won’t judge if you feel that way too.

With that said, here is a recipe for one of my favorite soups that I made with all fresh ingredients! I made it while back in Milan, and well I am almost never in “I don’t feel like cooking” mood there. (It’s usually quite to opposite … “let’s see what I can make… 3 completely different meals from scratch” mood.

Pasta e fagioli soup is hearty, delicious and nutritious. One of the great things about this soup, is it can be eaten as a “piatto unico” (all in one meal) and I don’t even feel like I am missing meat. (Which makes it great for Meatless Mondays). Me being good…

I took these photos back when the borlotto beans where in season, and then forgot I had them. Fortunately my husband reminded me about, when I was trying to decide what I was going to post. Realizing that you may not have fresh beans in your house at this very moment, I’m including two different versions of basically the same recipe.

pasta e fagioli ingredients
Ingredients
425g/15oz borlotti beans fresh shelled or canned
100g/3.5oz/ bacon or lardo di colonnata diced (optional)
1 tbsp olive oil (with bacon) or 3 tbsp (if not using bacon)
1 onion
1 celery rib
1 carrot
1 garlic clove
1 spring of rosemary (just leaves no stems)
1 fresh bay leave (or 2 dried leaves)
1 large tomato chopped
1 tbsp tomato paste
2c/500ml low sodium vegetable broth
1c/250ml water
160g/5.6oz short pasta
salt and black pepper to taste

Serves: 4. Total Cook time: 35-40 minutes

pasta e fagioli food processor
Directions – Fresh beans in pressure cooker
1. Very finely chop onion, celery, carrots, garlic, and rosemary. (I used a food processor).
2. If using bacon, add it with olive oil to cold pressure cooker. Cook on medium until bacon fat has rendered. Add finely chopped vegetables. Cook for another 5 minutes until vegetables begin to soften. Add remaining ingredients, excluding pasta.
3. Cover and close pressure cooker, according to manufacturer instructions. Bring to pressure over high heat, then reduce to a simmer. Cook for 15 minutes from whistle.
4. While beans are cooking, cook pasta in another pot. Boil water, add salt. Cook pasta to package indicated al dente. Strain.
5. Once time is up, allow pressure to release. Open up pressure cooker and check to ensure that beans are fully cooked. (If not cooked through, close lid again and cook under pressure for a few more minutes. Release pressure… etc).
6. Blend about 1/4 of bean soup. (I prefer to use an immersion blender so I don’t have to worry about pouring hot soup and burning myself).
7. Add pasta to bean soup. Let all ingredients simmer together for a few minutes. Check for salt and pepper
8. Serve in large bowls, with a bit of grated Parmesan cheese on top is so desired

pasta e fagioli finished2

Directions – Canned beans in normal pot
1. Very finely chop onion, celery, carrots, garlic, and rosemary. (I used a food processor).
2. If using bacon, add it with olive oil to cold pot. Cook on medium heat for 2-3 minutes until bacon fat has rendered. Add finely chopped vegetables. Cook for another 5 minutes until vegetables begin to soften. Add remaining ingredients, excluding pasta.
3. Cover pot and let simmer for 15 minutes.
4. While beans are cooking, cook pasta in another pot. Boil water. Once water is boiling add salt and pasta. Cook to package indicated al dente. Strain.
5. Blend about 1/4 of bean soup. (I prefer to use an immersion blender so I don’t have to worry about pouring hot soup and burning myself).
6. Add pasta to bean soup. Let all ingredients simmer together for a few minutes. Check for salt and pepper
7. Serve in large bowls, with a bit of grated Parmesan cheese on top is so desired

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