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PASTA e FAGIOLE Recipe | |
Soup | |
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Ingredients:
Serves 4-6by Deborah Mele INGREDIENTS: 3 Tablespoons of Olive Oil 2 Large Garlic Cloves, Minced 1 Large Carrot, Finely Chopped 2 Celery Stalks, Finely Chopped 1 Small Onion, Finely Chopped 6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or Canned Equivalent) 1 Quart Chicken Broth 2 (13oz) Tins Cannellini Beans (or Equivalent, Prepared From Dried) 1 Cup Small Pasta (Tubettini or Ditalini) 1/2 Cup Chopped Fresh Parsley Salt & Pepper Dash Of Red Pepper Flakes TO SERVE: Good Quality Olive Oil Shaved Parmesan Cheese Fresh Chopped Parsley
Directions:
Heat the oil in a large heavy pot. Cook the onion, carrot, and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes, and cook for 5 minutes. Remove a few scoops of the bean mixture and puree or mash. Return to the pot. Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente. Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley. Note: You can add a little chopped pancetta or diced prosciutto to this dish as well for a different taste. Just add the meat into the pot, when you are cooking the onions. | |