Friday Favorite - Pasta e Fagioli

Friday, May 30, 2008, by Leigh Anne

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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!

Pasta e Fagioli

Mary Anne Best (my mom)

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)

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.

Enjoy!

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Categories: Nourish, Recipes