Pasta e Fagioli
From tplon 16 years ago
- 150 minutes to make
- Serves 8
An easy Italian bean soup. It takes some time to make but it's worth it. I get raves every time I make it. I adapted this recipe from one i found on foodnetwork.com. The original was by Cathy Lowe.
Ingredients
- 2 cups dry white beans - I like 1/2 cup baby lima beans and 1 1/2 cups navy beans, but you can use what you've got handy shopping list
- 1 onion, chopped shopping list
- 2 cloves garlic, finely chopped shopping list
- 2 stalk celery, chopped shopping list
- 2 carrot, peeled and chopped shopping list
- 1 tablespoon dried basil shopping list
- 2 teaspoons dried oregano shopping list
- Dash of red pepper flakes shopping list
- 1 1/2 cups chopped whole tomatoes, with juices shopping list
- 1 cup elbow macaroni shopping list
- Freshly grated Parmesan and black pepper for garnish shopping list
How to make it
- In a large heavy pot, sort and rinse dry beans, allow to soak for at least 6 hours
- Drain soak water and add enough water to cover beans by an inch
- Bring beans to a boil
- Stir in onion, garlic, dried basil, oregano, and red pepper flakes
- Chop celery and carrots while the beans boil
- Allow beans to boil for about an hour or until nearly done
- Stir in tomatoes and pasta.
- Simmer for 6-8 minutes or until pasta is tender.
- Serve hot with grated Parmesan and ground black pepper
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The Rating
Reviewed by 4 people-
I like this, sounds great!
bluewaterandsand
in GAFFNEY loved it
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OK, NOW we're talking authentic "Pasta Fazool," exactly like the version my great-aunt brought over from Naples. To honor her, I used cannellini beans and ditalini pasta, but otherwise your recipe is a dead-ringer - absolutely fantastic! ...more
lagoulue
in New York loved it
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