Tuesday, April 3, 2012

Chef Chuck's Pasta e Fagioli


Pasta e Fagioli

Pasta e Fagioli, is a pasta and bean soup that is very popular in Italy.  It's a hearty soup full of vegetables, beans and pasta.  A simple soup to make for the whole family to enjoy.


Pasta Fagioli

1 can cannellini beans
3 tablespoons olive oil
5 strips thick bacon
2 tablespoons tomato paste
2 cloves garlic, minced
1/2 onion, diced
2 carrots, diced
2 celery stalks, diced
1 sprig rosemary, chopped
salt and pepper
4 cups water
1/2 pound pasta
shavings of parmigiana 
red hot pepper flakes

In a large pan cook bacon, remove and set aside.  Cook tomato paste till it browns then saute onions, carrots and celery for about 10 minutes, stirring occasionally to lift the paste from the pan.  Add olive oil and cook garlic and rosemary for about 1 minute add in bacon.  Pour in 4 cups water, salt and pepper and beans simmer for 30 minutes.  Cook pasta till al dente, in a separate pot then add to soup.  With a hand blender I blended half the soup to make it thicker.  Add cheese and pepper flakes.
Ricette by Chef Chuck's Cucina


1 comment:

  1. I love pasta e fagioli "riposata" we say in Italy, meaning cooked some hours before eating.

    ReplyDelete