š²Pasta e fagioli (pasta and beans) ā£ļø
ā¤ļøA soup my family made often during Lent for a good hearty, healthy meatless mealā£ļø
Itās in between a soup and stew, made with purĆ©ed plum tomatoes, garlic, basil, cannellini beans and ditalini pasta. Serve with a crisp salad and a hot loaf of garlic bread and you have a mealā£ļø
Garnish with grated Parmigiano-Reggiano cheeseā£ļø
Make a big batch to freeze for a convenient dinner after a long dayā£ļøJust let the soup cool down in the refrigerator overnight and spoon into containers to freeze up to 3 monthsā£ļø
En-JOY and cook for the love if itā£ļø
Alyssa āāļøā¤ļø
Alia-Style Pasta e Fagioli
3 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
4 carrots, finely chopped
4 celery stalks finely chopped
1 large sweet onion, finely chopped
1/4 cup white wine(optional
and your choice)
4 cups water
2 cans (28 ounces each )plum tomatoes, purƩed in blender or use an immersion blender
2 cans(15. 5 ounces each) cannellini beans, undrained (puree one can in blender or use an immersion blender and keep other can whole)
1 cup basil leaves, rolled and gentry sliced in strips (culinary term called chiffonade)
Salt & Pepper to taste
Heat large stockpot
then drizzle with olive oil. Add garlic, carrots, celery and onion. SautƩ over medium heat until tender, stirring occasionally, about 5 to 10 minutes. Add white wine(optional) and cook over medium heat until wine is evaporated.
Add water*, purƩed tomatoes, purƩed beans, basil, salt and pepper.
Bring to a boil and simmer 40 to 45 minutes. Add remaining whole beans with the liquid. If soup gets too thick , add a little extra water.
Serve with crusty Italian Bread and grated Parmesan Cheese
Makes about 8 servings but easily doubled or tripledā£ļø
TIPS:
*For extra boost of flavor use chicken stock, vegetable stock or beef stock instead of water.
For extra spice, add a few hot pepper flakesš¶ļø
If you would like to add more beans, please do.
Add 1/2 chopped pancetta when sautƩing the veggies.
To freeze , chill soup over nite in refrigerator. This cools down the soup
and marries the flavors. Place in plastic freezable containers. Can freeze up to 3 months.
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