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.