|Copyright 2012 LtDan'sKitchen blogs|
Since I had to cook this soup/stoup in the city where I work, I had to be a bit more creative and inventive than usual. I had to ask somebody to buy the ingredients for me since it is a hassle having to travel an hour to the big city if I had to buy the ingredients I will need and come back to the city where I work especially since I had to teach that day. I just thought this was a lot of work for a soup but I was lucky that somebody at work was willing to do the shopping for me in exchange for a bowl of this soup. She was going to the big city on some business anyways so it was just a small detour for her to stop by the grocery store and buy a few things for me. I also have a few of the things I needed in my meager cupboard here and the rest were available in the local market. The fresh herbs were the most difficult to find but they were available in the big city so that was taken care of as well.
Pasta e Fagioli
1 onion diced
4-6 garlic cloves, minced
2 celery stalks, diced
2 medium carrots, diced
1 lb dried white beans* + 1 cup cooking liquid
2 cup small dried pasta
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp oregano
2 tbsp basil leaves, chopped
14 - oz diced tomatoes, canned
2/3 cup tomato paste
3 tbsp olive oil + more for drizzling
6 cups broth
salt and pepper
1. Soak the beans in water and set aside for 6-8 hours. Drain and transfer to
a large pot and cook in enough water over medium low heat until soft for
about 2 hours. Allow to cool and set aside. Drain and reserve about a cup
of cooking liquid.
2. In a deep pot, heat the olive oil over medium heat and add the garlic and
onions. Season with salt and cook for 2 minutes. Add the celery and
carrots and season with salt and pepper. Cook until slightly browned and
3. Add the red pepper, thyme, bay leaves and oregano and saute for
4. Add the broth and diced tomatoes and bring to a boil. Add the pasta and
cook until al dente. Lower the heat to medium low and add the beans
plus the cooking liquid and simmer for another 5 minutes.
5. Add the tomato paste and stir well. Check for flavor and cook for another
5 minutes. Add more water if too thick. Add the chopped basil leaves just
prior to serving and mix until combined.
6. Serve with a drizzling of olive oil and top with grated Parmesan cheese
and more basil leaves if desired.
*If using canned beans (two 15-oz cans), drain the beans and wash with tap water. Reserve about 2 tbsp of the drained beans and mash with a fork. Mix in 1/2 cup of water and use instead of the cooking liquid.