Recipe

Bean And Pasta Soup Recipe


Bean And Pasta Soup Recipe Chacha / All my dishes
1 year ago
In Italy this soup is cooked slowly in a terracotta pot. The addition of meat adds to the flavor but it is not necessary. This recipe is also known as Pasta e Fagioli.
Prep:30m Cook:60m Servings:6

Chacha

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Ingredients
  • 11 oz. dry borlotti or Romano beans
  • 1 quart water or approximately 1 liter
  • 3 tablespoons extra-virgin olive oil
  • 2 oz. bacon, roughly chopped (can be omitted)
  • *You can also use sausage meat ie. chorizo
  • 2-3 garlic cloves, minced or finely chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 carrot, chopped
  • 1 ripe tomato, seeded and diced + 1 can of diced tomatoes and the liquid
  • 2 cups broth
  • 1-1/2 tsp. pepper
  • 5 oz (140 gr) short pasta such as ditali or orzo or acini di pepe or tubettini or conchiglette or spaghetti broken in 1/2 inch pieces
  • Extra virgin olive oil, to drizzle on top

Directions
  1. Clean and wash the beans the night before.
  2. Place them in a bowl, and cover with fresh water to soak overnight.
  3. The next day, drain the beans.
  4. In a saucepan, pour in 1 quart or 1 liter of water and add the beans.
  5. Boil for about 20 minutes or until the beans are tender.
  6. In another saucepan, pour in 3 Tbsp. extra-virgin olive oil.
  7. Over medium heat, add the bacon, garlic, onion, celery and carrot.
  8. Saute for 4-5 minutes or until onion is soft but not brown.
  9. Add the diced tomato.
  10. Transfer about 1/3 of the beans to a bowl and mash the beans with a potato masher.
  11. Add the mashed beans to the saucepan with their cooking water and the broth.
  12. Bring to a boil.
  13. Add pepper to taste.
  14. Cook for about 20 minutes, until the ingredients are well blended.
  15. Add the pasta and cook for the time indicated on the package, checking for readiness from time to time.
  16. Pasta is ready when it is a little softer than al dente and remember not to overcook it.
  17. Add salt if necessary.
  18. Place the soup in a large serving bowl with ladle.
  19. Top with the extra-virgin olive oil and serve hot with a fresh loaf of Italian bread.

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Comments

juels 1 year ago said:
I make this sometimes with ditalini pasta. It is a very nice soup!


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