When you’re ready to eat, ladle the pasta e fagioli soup into bowls, and top it with more red pepper flakes, a sprinkle of parsley, and freshly grated Parmesan cheese, if you like.
Then, stir in the pasta. Cook for another 10 minutes or so, until the pasta is al dente.įinally, add the kale and red pepper flakes. Cook until the kale wilts. Simmer for 20 minutes to allow the flavors to meld. Next, simmer the soup. Add the tomatoes, beans, broth, and Parmesan rind to the pot. Stir in the garlic, tomato paste, and rosemary, and cook for another minute. Cook, stirring occasionally, for 10 to 15 minutes. This hearty soup recipe is so simple to make!įirst, sauté the veggies. Heat the olive oil in a large soup pot or Dutch oven over medium heat, and add the onion, carrots, and fennel. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Red pepper flakes – They add a kick of heat.Kale or Swiss chard – It’s not entirely traditional in pasta e fagioli, but I love finishing a pot of soup with lots of leafy greens!.A Parmesan rind – Yep, you can just chop the rind off a block of Parmesan cheese! If you’re vegetarian, be sure to look for a brand made with vegetarian enzymes (BelGioioso makes a great one).Vegetable broth – Use store-bought, or make your own.Diced tomatoes – They add sweet, tangy flavor to the broth.Fresh rosemary – For cozy, piney flavor.Tomato paste – It thickens the broth and deepens the tomato flavor.I LOVE the fennel’s anise-like flavor in this soup, but if you can’t find it, or if you’re not a fennel fan, celery is a great alternative! Onion, garlic, carrots, and fennel – These aromatic veggies create the soup’s flavorful base.
However, fresh shell beans are hard to find where I live, so I call for canned cannellini beans instead. Beans – In Italy, pasta e fagioli is traditionally made with fresh cranberry beans.Can’t find it? Little elbow macaroni noodles or another small pasta shape would work well too. Pasta, of course! Ditalini is my top pick.Here’s what you need to make this pasta e fagioli recipe: If you’re looking for simple, affordable, and delicious dinners to add to your rotation, pasta e fagioli can’t be beat. AND the combination of pasta, beans, and veggies makes it a satisfying standalone meal. The ingredients are largely pantry staples. Here in the US, many people know pasta e fagioli from the menu at Olive Garden, but I’m here to tell you that you HAVE to try making this dish at home.
Its name literally translates to “pasta and beans,” and it consists of tiny pasta, creamy beans, and tender vegetables in a fragrant tomato broth. Pasta e fagioli, sometimes shortened to pasta fagioli (or pasta fazool if you’re a Sopranos fan), is a classic Italian soup.
0 kommentar(er)
