Pasta Fagioli


Italian favorite, creamy cannellini beans, pasta in a delighful broth.

3 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
1 medium carrot, finely diced
1 stalk celery, finely diced
4 garlic cloves, peeled
2 cans (15.5 oz. each) Cannellini Beans or Great Northern Beans, drained
1 cup canned (14.4 oz.) whole peeled tomatoes with juice, coarsely chopped
1 beef bouillon cube dissolved in 4 cups water*
8 oz. small orzo or tubular pasta
1/4 cup Parmesan cheese, freshly grated

Saute olive oil, onion, carrots, celery and garlic cloves in soup pot over medium heat until vegetables turn a rich golden color.
Add Cannellini Beans or Great Northern Beans, tomatoes and broth and bring to a boil. Reduce heat to low, cover pot and cook for 30 minutes.
Scoop Up a large spoonful of beans and puree them in food processor or mash with side of spoon and return to pot. When ready to serve, make sure soup has enough liquid to cook pasta. If necessary, add more broth or water. Raise heat to medium high; when soup begins boiling add pasta. Remove soup from heat when pasta is cooked and stir in Parmesan cheese.
*May substitute chicken or vegetable cube dissolved in 4 cups water.

I found this recipe in a magazine. It has become one of our favorite Italian dishes.
Photo: Sale & Pepe

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