Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pasta e fagioli (pasta and bean soup). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pasta e fagioli (pasta and bean soup) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Pasta e fagioli (pasta and bean soup) is something that I have loved my whole life.
Pasta e fagioli (pronounced [ˈpasta e ffaˈdʒɔːli]), meaning "pasta and beans", is a traditional Italian pasta dish. It is often called pasta fasul or pasta fazool in the United States, derived from its Neapolitan name, pasta e fasule. This is my recipe for delicious home made Pasta e Fagioli. Enjoy! - HedyLink to my cookbook "Mangia, It's Good For You.
To begin with this recipe, we must prepare a few components. You can cook pasta e fagioli (pasta and bean soup) using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pasta e fagioli (pasta and bean soup):
- Get 1 small brown onion finely chopped
- Take 2 carrots finely diced
- Take 3 sticks celery finely diced
- Prepare 1 large clove garlic, minced
- Prepare 1 can cannelloni beans (440g)
- Get 1 can chopped tomatoes or six large tomatoes chopped
- Make ready 2 litres veggie stock
- Take 1 sprig rosemary leaves, finely chopped
- Prepare 350 g any small-shaped pasta, like ditalini
- Make ready Grated Parmesan to garnish
- Make ready s&p
You can add more tomato if you'd like. One thing to remember about this soup: Because it has pasta in it, you either need to eat it all at one sitting, or resign yourself to the fact that. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Valeria's pasta e fagioli recipe is a great example of how humble ingredients can be transformed into something beautiful.
Steps to make Pasta e fagioli (pasta and bean soup):
- Heat large saucepan and add onion, carrot and celery - 5 minutes to soften. Then add garlic and cook for another minute. Season. Add tin of beans with its liquid, then tomatoes and stock followed by stirring in the chopped rosemary. Bring to the boil. Add pasta.
- Reduce heat to low simmer, partially cover and cook until pasta is al dente - about 8 minutes. Serve with grated Parmesan and focaccia.
- Tip: if you’re making this soup for more than one meal and will be reheating it, only add the pasta during the (re)heating, so the pasta is always al dente! The soup base can also be frozen for a quick meal later in the week.
Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Valeria's pasta e fagioli recipe is a great example of how humble ingredients can be transformed into something beautiful. In Italian, "Pasta e Fagioli" translates to "pasta and beans". This makes a whole lot of sense considering this soup is chock-full of pasta and beans! It is also loaded with aromatic veggies and lean ground beef, making it a whole meal in a bowl.
So that’s going to wrap this up with this special food pasta e fagioli (pasta and bean soup) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
