Wednesday, November 27, 2024

Pasta Fagioli


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. 

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