Mmm, mmm good! Pasta Fagioli, a traditional Italian soup, is among the top three of my all-time favorite super-simple Italian dishes. The ingredients:
These are pretty much the basics, and you can be somewhat flexible with them. For the beans, I prefer these small, white creamy beans from Goya, but you can use the larger cannellini beans, which are delicious also. Pasta? I always choose tubettini over any other small pasta, but you can be just as successful with ditalini or small shells. Here’s the recipe for my preparation:
PASTA FAGIOLI – serves 2 – 4
1 (15.5 oz) can Goya small white beans, undrained
1/2 (8 oz.) can tomato sauce
3 large cloves of fresh garlic, chopped
1 tbsp. chopped fresh, Italian flat-leaf parsley
1/2 cup (+/-) olive oil
1/2 cup coarsely chopped celery
1 cup (+/-) light & fat free chicken broth
1/2 lb. tubettini pasta
Salt and pepper to taste (the more, the better)
Saute garlic, parsley and celery in olive oil, on low flame, until celery is lightly translucent.
Add undrained beans, tomato sauce, and chicken broth. Season to taste with salt and pepper. Simmer on low for about an hour. In a separate pot, boil 1/2 lb. tubettini pasta for approx. 6 minutes (note: the pasta will be firm and undercooked). Drain pasta completely and add to bean mixture. Add additional chicken broth, as necessary, to keep soup from getting too thick.
This is comfort food at it’s best, and it’s really quite simple to prepare. A loaf of crispy Italian bread to go with it, and life is good.
“Mangiare e Divertirsi!”