This recipe for Pasta e Fagioli soup I found in Cook's Country magazine. It was easy to make and was delicious. To get a nice rich texture for this soup, a can of cannelloni beans was pureed. The grated Parmesan cheese which was added along with the fresh basil also kicked this recipe up a few notches. This is by far my favorite Pasta e Fagioli Soup recipe.
Pasta e Fagioli Soup
From Cook's Country
Ingredients:
2 (15-ounce) cans cannelloni beans, rinsed
1 cup water
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 onions, chopped fine
2 carrots, peeled and chopped fine
1 celery stalk, chopped
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
4 ounces (1 cup) ditalini pasta
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cups finely chopped fresh basil
Directions:
1. Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
2. Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
3. Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
4. Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
Serves 4 to 6
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
4 ounces (1 cup) ditalini pasta
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cups finely chopped fresh basil
Directions:
1. Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
2. Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
3. Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
4. Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
Serves 4 to 6
That sounds totally delicious! Another reason to keep a tube of tomato paste on hand at all times, so that one doesn't have to use up what's left in a can of tomato paste. I really have to remember this for the coming cold weather.
ReplyDeletebest... mae at maefood.blogspot.com
Soup season definitely arrives! This looks so comforting and delicious.
ReplyDeleteI just said I'm going to make more soup this fall and winter and this one is a go. Love all the flavors in it and esp like that it's not loaded with a cup of cream and butter, etc. Thanks!
ReplyDeleteBEING ITALIAN I ALWAYS MAKE THIS SOUP
ReplyDeleteMade the soup again today. Cook's country's recipe really rocks! Absolutely delicious. I cooked my own beans from scratch which makes a big difference in flavor. This was the first time I made this recipe with pancetta because I found it at Trader Joe's in the meat section in 4 oz packages! It really adds a nice dimension to this soup. It's fine without it, as I have made it that way, but with pancetta it's extra special. Also had the ditalini pasta this time. Ordered it on Amazon. Was using small macaroni elbows before. For once I had exactly the correct ingredients for a recipe. I'm very pleased. Thank you so much for providing the written recipe on your website.
ReplyDeleteWhat is the quantity of celery? It’s mentioned in the directions but not the ingredient list. Thx!
ReplyDelete1 celery stalk diced
DeleteAbsolutely perfect, my go to recipe. I can’t figure out why it’s so hard to find Ditalini pasta any more, maybe it’s only a summer “mac salad” thing. I like to serve this with fresh torn spinach in my bowl, pour the soup over, so good.
ReplyDeleteThis recipe is delicious. Every recipe that I have ever cooked from ATK or Cook's Country has been superb. Really thankful that you provided the recipe with ingredients instructions here. One question, though is that your directions instruct one to saute celery with the rest of the veggies. However I don't see celery listed in the list of ingredients. Of course it's not that big of a deal, I just punted and chopped up about 1/4 cup of celery and it's fine. But was just curious about that. Is this recipe supposed to have celery or should I leave that out next time? Thank you very much for the recipe!
ReplyDelete