Friday Favorite – Pasta e Fagioli

This week’s Friday Favorite is by popular request.  This is my mother’s recipe and I have actually never made it – only eaten it!

I attended a luncheon yesterday hosted by my friend Daurie who recently built and moved into her beautiful new home.  She treated a group of us to a delicious lunch at her new home.  She served my mother’s Pasta e Fagioli.  The request at lunch was for me to “put in on the blog”.

I told them I couldn’t because I didn’t have my camera and needed to take a picture of it – my ever ready, camera toting friend Jeanette had her camera and happily took a photo for me.  I had already eaten my soup so I borrowed someone’s bowl – took it right off the table from them – and took a quick photo!

Pasta e Fagioli is a traditional Italian soup and actually means “pasta and beans”.  It is traditionally made with a white or cannellini bean but I think Daurie used a red bean.  She also tweaked the recipe slightly by adding 1 cup of grated carrot instead of chopped  and a 16 oz. can of marinara sauce to make it a little thicker.  She also found this totally darling teeny, tiny bowtie pasta!

We have been having some cool, rainy days here in Portland so a bowl of homemade soup really hit the spot yesterday!  Thanks Daurie!

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Friday Favorite – Pasta e Fagioli

Ingredients

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 1/2 cups (1 can) chopped whole tomatoes, with juices
  • 3 cups low sodium chicken stock or vegetable stock
  • 1 can northern white beans, drained and rinsed
  • 1 cup tiny pasta (ditalini)
  • 1/2 pound browned ground beef (optional)
  • 2 Tbsp. fresh chopped parsley (optional)
  • Freshly grated Parmesan cheese (Daurie served cheddar)

Instructions

  • In a large heavy pot, heat olive oil over medium high heat
  • Stir in onion and cook for 2 minutes
  • Stir in garlic, celery and carrots and cook for 3 minutes
  • Add basil and oregano and toss to coat
  • Stir in tomatoes and stock and bring to a boil
  • Reduce heat and simmer for 30 minutes
  • If necessary add an additional cup of stock or water and stir in beans, meat and tiny pasta Simmer for 6-8 minutes or until pasta is tender
  • Stir in parsley and serve hot with grated parmesan cheese

Comments

  1. 1
    Tina says:

    Wow, that looks yummy! When I saw it I told my daughter, “man, that looks good. Bet it’s really bad for you!” and then I read the ingredients and hey, it’s totally NOT! Thanks for posting a healthy recipe! :-D

  2. 2
    Leigh Anne says:

    Tina – glad you liked it. You can easily make the soup vegetarian too by leaving out the hamburger! Enjoy.

  3. 3
    Tina says:

    But then my husband would say “But where’s the meat?” His main complaint about vegetarian dishes? There’s no meat! Umm…that would be the point!

    Thanks for sharing all your yummy recipes. I should do that now and again–I have some really good ones!

  4. 4
    Rebecca says:

    I’m making this right now…..wow, great recipe. We have nearly 6 months of cold here in MA, and so good soup recipes are always appreciated. We’ll be making this again. I tripled the recipe b/c we’re having company….2 hungry, hard-working 19 year old boys! :)

  5. 5
    Vicki says:

    So good & so easy!! My favorite kind of meals :) And definitely enough to stretch 2 nights for our little family – served it broiled & buttered swirl rye bread. Yum!

  6. 6
    Debra says:

    Thank you, again, for another wonderful recipe! Delicious!!!

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