PASTA E FAGIOLI SOUP
Remember Dean Martin swooning his "pasta fazool?" This soup is what he meant when he swore it was Amore. Pasta e fagioli - meaning "pasta and beans," is the traditional meatless bean soup that is now a popular worldwide gourmet item. Like many other Italian favorite recipes, pasta e fagioli was a peasant food dish, due to cheaply available, stomach-filling beans and pasta.
Provided by Timothy H.
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If you're using dried beans, sort them to remove stones or damaged beans and loose skins, soak them overnight and change the water at least once.
- Cook the beans in 2 liters (8 cups) of water, with the pancetta, garlic, rosemary and salt to taste until done-they should be quite soft.
- Remove half the beans from the pot with a slotted spoon and puree them through a food mill and toss them all back into the pot. Simmer the soup until it takes on a creamed velvety texture, with the whole beans bubbling along.
- Season to taste with salt and pepper, and cook the pasta in the soup until it is al dente.
- Adjust the seasoning, let the soup rest covered for a few minutes, then ladle the ambrosia into individual bowls, and serve drizzled with a thread of raw olive oil, paired with a nice red wine like a Chianti Classico.
Nutrition Facts : Calories 410.1, Fat 1.5, SaturatedFat 0.4, Sodium 7.6, Carbohydrate 73.5, Fiber 30.2, Protein 28.1
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