“Stock” it up👩🏻🍳 Soup Series 3/4❣️
Pasta e Fagioli, translating simply to pasta and beans, is a comforting soup from my childhood that contains creamy beans, tender veggies, and tiny pasta topped with grated Parmesan or Pecorino Romano cheese. Serve with crusty bread. This is comfort food at its best❣️
With my busy schedule, I always make a big batch of soup for my family and freeze for the season. If the soup becomes too thick for you taste, just add a little more stock, broth or water to your liking.
I make a big batch to freeze but the recipe is easily halved. Best part it is all prepared in one pot. Soup can be frozen up to 3 months.
En-JOY❣️
Alyssa ❌⭕️
PASTA FAGIOLI
Makes about 16 servings
¼ cup extra-virgin olive oil
3 medium sweet onions, chopped
3 celery stalks, chopped or fennel
2 medium carrots, finely chopped
3 garlic cloves, chopped
3 (2-inch sprigs) fresh rosemary
3 (2-inch sprigs) thyme
¼ teaspoon hot pepper flakes (optional)
8 cups stock, chicken or vegetable broth
2 cans (28 oz each) whole peeled tomatoes (I prefer San Marzano)
2 cans (29 oz each) cannellini beans, undrained
Parmesan rind or ¼ cup grated Parmesan cheese
1 box (16oz) ditalini pasta, cooked and drained
4 cups spinach, escarole or kale leaves, torn into small pieces (optional)
Salt & pepper to taste
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery, stirring occasionally, 15 minutes, or until very tender. Add garlic, rosemary, thyme and pepper flakes. Cook, 2 minutes.
Add stock, tomatoes and their juices, and 1 can cannellini beans. Puree with emersion blender to blend the ingredients. Add remaining 1 can whole cannellini beans and Parmesan.
***At this point, if desired, for extra boost in flavor, add ¼ cup frozen pesto. Just tap LINK IN BIO for recipe on previous pesto posts
Simmer, 30 to 40 minutes.
Add the pasta and cook, about 10 minutes or until al dente. Stir in spinach pieces.
Serve, if desired, with plenty of grated cheese and crusty Italian bread for dipping.
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