Pasta And Bean Soup (Pasta e Fagioli)

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* Exported from MasterCook *

 

Pasta And Bean Soup (Pasta e Fagioli)

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 58

Serving Size : 5 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons extra-Virgin olive oil

1 medium chopped onion -- (about 6 ounces)

4 chopped ounces carrots -- (about 2 small)

2 stalks celery -- chopped

4 cloves garlic -- finely chopped

56 ounces canned whole tomatoes -preferably plum -- liquids

reserved

4 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

4 cups cooked cannellini beans

OR 38 ounces canned cannellini

OR other white beans -- drained and rinsed

1/4 teaspoon dried thyme leaves

1/4 teaspoon crushed red pepper flakes -- or to taste

1 bay leaf

Salt and freshly ground black pepper -- to taste

1 cup uncooked elbow macaroni

OR other similar small pasta

1/4 cup chopped fresh basil -- (optional)

1/4 cup chopped fresh flat-leaf parsley

(1/2 cup if not using basil)

 

MAKES 5 OR 6 SERVINGS

 

Next to minestrone, pasta e fagioli - often pronounced " pasta fazool " - is

perhaps the most widely known of Italian soups. Like the former, there are

as many variations as there are cooks. However, the bean-thickened Tuscan

classic is more stew than soup, and relies less on fresh vegetables for

success. Even so, one serving provides over 200 percent of your daily

requirement of vitamin A, 100 percent of vitamin C, 75 percent of calcium,

and 50 percent of iron! Served with a crisp salad and lots of crusty

Italian bread, this quick-cooking version makes an ideal winter-time meal.

 

In a medium stockpot, heat the oil over medium heat. Add the onion,

carrots, celery, and garlic; cook, stirring often, until softened, about 5

minutes. Add the tomatoes and their liquid, broth, beans, thyme, red

pepper flakes, bay leaf, salt, and pepper; bring to a boil over high

heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring

occasionally and breaking up the tomatoes with a wooden spoon.

 

Add the pasta and bring to a boil over high heat. Reduce the heat to

medium and simmer briskly for about 10 minutes, stirring occasionally from

the bottom to prevent sticking, or until the pasta is cooked al

dente. Reduce the heat to low and add the basil, if using, and parsley

stirring until just wilted. Serve hot.

 

Advance Preparation: The finished soup can be held, covered, over very low

heat for one hour before serving; decrease the pasta's cooking time by a

few minutes. The soup can be stored, covered, in the refrigerator for two

days, but the pasta will become a bit soggy. You will probably need to add

more broth or water. Reheat over low heat. If you like, cook the pasta

separately and add it shortly before serving.

 

Cook's Tip: To reduce the amount of sodium to 489 mg per serving,

substitute no-salt-added canned whole tomatoes, available in most

supermarkets, for the standard canned ones.

 

Per Serving: Calories 448, Protein 28g, Total Fat 10g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 66g, Dietary Fiber 20g, Sodium 1,124mg

 

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