Pasta Fagioli was one of my dreaded meals as a kid. My Mom used to make me Baked Macaroni when they had this for dinner. Yes, I was a spoiled kid!
But now I've been on a lifelong quest to recreate my mom's magical Pasta Fagioli recipe. It's a comfort food that warms the soul and takes me back to cozy family dinners. While I may never find her exact recipe, I've stumbled upon a gem that comes pretty close.
This week, I turned to my go-to food blog, An Italian In My Kitchen, for their take on Pasta Fagioli. And let me tell you, it was a hit!
A Few Twists
To make things even easier, I cooked the pasta separately and added it to the pot as it heated up. I also opted for canned beans, saving time and effort. Despite these shortcuts, the flavor was still incredible. The soup was a little thinner than the original recipe, but that didn't matter one bit. It was pure, unadulterated deliciousness.
I can just picture my dad enjoying this hearty bowl of goodness. It's the perfect meal for a chilly night, bringing warmth and comfort to the table.
This is my version of the recipe -
Ingredients -
14 oz can of Cannellini Beans
2 tablespoons olive oil
1/2 medium onion chopped
1 medium celery stalk chopped
1 medium carrots chopped
2 cups chicken broth, origninal recipe calls for Vegetable Broth
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1-2 pinches hot pepper flakes (optional)
1/2 cup tomato puree (passata)
1 cups water
3/4 cup dried pasta (small ditaloni, elbows, etc)
Method -
In a large pot add the olive oil, chopped onion, celery, and carrots, and cook until transparent.
Then add the broth, spices, puree, and the beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened.
Stirring occasionally.
Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is.
Add the water (taste for salt) and bring the soup to a boil then add the dry pasta.
Cook until the pasta is al dente.
If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta.
Serve immediately sprinkled with some freshly grated parmesan cheese.
