Pasta Day: Italian Pasta And Bean Soup (Pasta E Fagioli)

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* Exported from MasterCook *

 

Italian Pasta And Bean Soup (Pasta E Fagioli)

 

Recipe By : Pasta East to West by Nava Atlas, page 22

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped

2 cloves garlic -- minced

3 large celery stalks -- diced

1 medium red bell pepper -- finely diced

28 ounces caned diced tomatoes

6 cups water

1/4 cup dry red wine

2 bay leaves

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried rosemary

1 1/2 cups ditalini

(small tubular pasta)

4 cups cooked cannellini -- (large white beans)

(about 1 2/3 cups dried)

OR two 16-ounce cans -- drained and rinsed

Salt and freshly ground black pepper

1/4 cup chopped fresh parsley -- up to 1/2

 

6 to 8 servings

 

An Italian classic, this hearty soup is a meal in itself. Serve with a

crusty bread and a light salad such as Italian Mixed Greens Salad or

Spinach and Radicchio Salad with Oranges (see separate recipes).

 

Heat the oil in a large soup pot. Add the onion and sauté over medium heat

until translucent. Add the garlic and celery, and continue to saute until

the onion is golden.

 

Add the bell pepper, tomatoes, water, wine, bay leaves, and dried

herbs. Bring to a simmer, then cover and simmer gently for 30 minutes.

 

Cook the pasta in a separate saucepan until al dente, then drain. Add it

to the soup along with the beans. Simmer very gently for 5 to 10 minutes

more. Adjust the consistency with more water if needed. Season to taste

with salt and pepper, stir in the parsley, and serve.

 

Calories: 306, Carbohydrate: 52 g, Total Fat: 5 g, Cholesterol: 0 g,

Protein: 12 g, Sodium: 29 mg

 

 

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