• Original Creations

    Old World Pasta Fagioli

    March 30, 2018 /

    Its “Good Friday,” which means its the last day of Lent and abstaining from meat on Fridays for many. If you’re getting tired of ordering Pizza, this Pasta Fagioli recipe is so easy and flavorful, only requiring a handful of ingredients that you might just have on-hand.

    This serves as the perfect light-but-satisfying lunch or dinner for any bitter cold or rainy day. With “comfort” food season coming to a close, we have to enjoy these dishes while we still have the chance! 

    This Pasta Fagioli is a go-to recipe to keep on file for nights when you are running low on groceries but still long for a home cooked, thoughtful meal. 

    While this soup will seldomly go to waste, if you find yourself with any leftovers, or are crunched for time and prefer to double your recipes for later use, it can be easily frozen and brought back up to temperature for several months after the initial preparation. 

     

    Old World Pasta Fagioli
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    Ingredients
    1. 2 15oz Cans of Small White Beans
    2. 1 32oz Box of Chicken Broth (see noted)
    3. 1/3 Box of Ditalini Pasta
    4. 1 Shallot
    5. 4 Cloves of Garlic
    6. 4 Stalks Celery Hearts
    7. Rind from Reggiano Parmesan
    8. 1/4 Cup Extra Virgin Olive Oil
    9. 4 Leaves Fresh Basil
    10. 2 TBSP Tomato Sauce
    11. Salt & Pepper, & Red Pepper Flakes to Taste
    Instructions
    1. In a colander, empty both cans of white beans and rinse through with water. Using hands, mash about 1/2 of the beans and leave the other half whole. Set aside. Cut celery stalks into 3 smaller strips and small dice. Small dice shallots. Peel garlic and leave the cloves whole. In a large Stock Pot or Dutch Oven, heat over a medium flame & add EVOO. Once the oil is hot, add celery, garlic, & shallots and saute, stirring often until sweated down. Add in a (light) shake of red pepper flakes and the white beans- coating well. Add in the whole box of chicken stock and the Parmesan rinds (can also add a cup of water, optional, to stretch the broth further). Add tomato sauce (broth should be a light pink in color). Lower flame and simmer (partially covered) on low for an hour. Add fresh basil and pasta into the stock pot and stir. Turn off flame so pasta will not overcook. Once the pasta is "al dente," the soup is ready to serve. Remove the whole garlic cloves and Parmesan rinds. Top with cracked black pepper & fresh Parmesan cheese.
    Notes
    1. **I prefer College Inn Chicken Stock/Broth for each of my recipes when required
    2. **Do not add seasonings in until the end to keep the beans tender
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