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!
- 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
- 1½ 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)
- ½ pound browned ground beef (optional)
- 2 Tbsp. fresh chopped parsley (optional)
- Freshly grated Parmesan cheese (Daurie served cheddar)
- 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