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Old 01-25-2009, 02:08 PM   #1
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TNT Easy Pasta e Fagioli (Italian Pasta & Bean Soup)

I made this version of pasta e fagioli, or pasta and bean soup, for dinner tonight. It's one of the most popular and traditional Italian soups. As with most things Italian, there are about as many recipes for it as there are nonnas (grandmas). However, this one is quick and simple, and the results are excellent. It makes about 5 quarts, enough for 4 to 6 main servings.

PASTA e FAGIOLI
(Italian Pasta & Bean Soup)

1 small onion, peeled and chopped fine
4 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and minced or pressed
1 28-ounce can chopped tomatoes
10 fresh basil leaves, cut into julienne
¼ cup chopped Italian (flat-leaf) parsley
3 15-ounce cans cannellini beans (white kidney beans), undrained
5 cups water
salt to taste (about 1 teaspoon)
freshly ground black pepper to taste (about ½ teaspoon)
4 ounces dried pasta (any shape – elbows, broken spaghetti, shells, etc.)

1. Sauté the onion in the olive oil in a medium-sized soup pot until soft.

2. Add the garlic and sauté until it turns opaque and releases its aroma.

3. Add the tomatoes, basil, and parsley, and cook over moderately high heat until tomatoes begin to break down into sauce.

4. Add the beans with their liquid and the water. (Use some of the water to rinse the cans to get out the last few beans.)

5. Cook over medium heat at least 15 minutes, or until beans begin to break down and soup thickens.

6. Just before serving, add the pasta to the simmering soup and cook until al dente (soft enough to eat but still a little firm when you bite it).

7. Serve immediately. Pass grated Parmesan cheese and additional extra-virgin olive oil for drizzling over the soup, if desired.

Makes about 5 quarts (20 cups) of soup.

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Old 01-25-2009, 03:14 PM   #2
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Thanks for posting your recipe. This is a great Sunday evening kind of thing!
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Old 04-06-2009, 07:27 AM   #3
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Mine is almost the same - lil less basil and beef broth instead of water. But both are are great.
thanks
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Old 04-06-2009, 08:40 AM   #4
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I make it too - use lots more onions and add either cabbage or kale,
I never put cloves in it but will give it a try next time.

I like the way you add the bean water instead of discarding it -
It makes a nice base for the soup.
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Old 04-06-2009, 12:29 PM   #5
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Quote:
Originally Posted by mike in brooklyn View Post
I make it too - use lots more onions and add either cabbage or kale,
I never put cloves in it but will give it a try next time.

I like the way you add the bean water instead of discarding it -
It makes a nice base for the soup.
Mike, put yer glasses on! Not cloves, GARLIC cloves.

I made that mistake about 40 years ago with Swiss steak (it was my wife's fault -- she was reading the recipe to me and didn't know the difference, and I was too stupid to question her). The result was kinda weird!
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Old 04-06-2009, 01:38 PM   #6
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Oy Vey Scotch - can I claim a 'Senior Moment' ?

Thanks for the correction -
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Old 04-06-2009, 04:50 PM   #7
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I must post my very easy pasta fagioi recipe too....very deelish and very,very easy to prepare.
1 Tbsp. olive oil
1/2 c chopped yellow onion
1/2
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Old 04-06-2009, 04:56 PM   #8
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oh dear, don't know what happened...shall start again:
1 Tbsp. olive oil
1/2 c chopped yellow onion
1/2 c chopped carrot
1/2 c chopped clery
2 minced garlic cloves
6 c fat free chicken broth---will need more before serving
1 c Ditali pasta
1-19oz. can red kidney beans, drained
1-19oz. can white kidney beans, drained
2 Tbsp. chopped fresh basil
1 -1 1/2 c chopped fresh spinach
salt and pepper to taste
Grated parmesan at serving.

In a heavy good sized pot, warm oil over med. heat. Add onion, carrots, celery and garlic and saute for about 3 min. Add borth and bring to boil, add pasta. Cook for about 8 min. or until pasta is al dente. Add beans, spinach and basil. Reduce heat and simmer until spinach is wilted. Season with salt and freshly groung pepper. Add more both to increase volume of soup. Ladle into bowls, sprinkle with Parmesan. ENJOY!!!!!
MAKES ABOUT 6 SERVINGS
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