Pasta Fagioli - VIDEO
As the chilly weather rolls in, so does my desire for warm, hearty, comfort food!!
Pasta Fagioli reminds me of my Dad, this was one of his staple "go to" meals when I was growing up.
My husband and I love to make a big pot of this soup so we will have extra to leave it in the fridge as a back up meal for the week.
Pasta Fagioli - VIDEO
Ingredients
- 1 onion, chopped
- 3-4 cloves of chopped garlic
- 2 tablespoons of extra virgin olive oil
- A pinch of red pepper flakes
- 2 cans of cannellini beans
- 2 cups of chicken broth
- ½ lb. ditalini pasta or any small pasta you prefer
- ½ cup of parmesan cheese
- Salt and pepper to taste
Serves 6.
Directions
Cook pasta al dente. Be sure not to over cook, because the pasta will continue to cook a bit once you mix it with the beans.
Heat oil in a dutch oven over medium heat. Add onions and allow to cook for about 2 minutes.
Stir in garlic and red pepper flakes and continue to cook another 2-3 minutes or until fragrant and tender.
Stir in broth, beans, and some salt and pepper. Bring to a boil then reduce to a simmer until the soup thickens.
Stir in pasta and Parmesan cheese. Adjust seasoning and enjoy!!
- Filed under Pasta, Soup & Chili, Vegetarian
- Tagged with Chili, Pasta, Vegetarian
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- 1 comment
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Comments
dev :
Finally, someone who maintains the true nature of a recipe for Pasta "Fazool" Being part Italian, I enjoy this dish and this recipe is just like the one that Dean Martin was fond of. Other recipes have tomato paste added for that rustic flavor/color which is fine. However, so many of these 'experts" add so many other ingredients it becomes plain old vegetable/bean soup. By the way, Dean prefered tubbetti pasta in his. I'll get my italian bread and chianti (reserva) out right now and have a bowl!
posted on February 15, 2008 4:00 AM