Pasta e Fagioli
Pasta e Fagioli or Pasta Fazool is a rustic Italian soup that is perfect for a cold night. It is not only inexpensive and delicious, but also very nutritious. I am not Italian, and I don't claim to make the best Italian recipes. But, I've tried many different versions and come up with this version which I like the best. I have used dried beans here, but of course you may substitute 2 cans of beans for a quick 30 minute dish (just be sure to rinse the beans first!) Be creative with this recipe, if you like more heat, add more red pepper flakes. If you like basil, add it. Serve it with some grilled or toasted Italian bread. 

Pasta e Fagioli

Ingredients


2 cups dry beans - Soaked overnight in cold water and drained*
2-3 tbsp. extra virgin olive oil
1 medium yellow onion - chopped
1 medium carrot - chopped
1 celery stalks - chopped
1 head garlic - coarsely chopped
2-3 bay leaves
2 tsp fennel seeds
Handful of parsley leaves- coarsely chopped
Crushed red pepper flakes - to taste (optional)
1 cup crushed tomatoes
1.5 cups pasta - ditalini or any small shaped pasta
6 cups water (you may use a combination of chicken/veg. stock and water)
Salt and pepper to taste.


Directions


Heat a heavy bottomed pot, with olive oil on medium high. Add the bay leaf, garlic and crushed red pepper and stir to ensure garlic does not burn. The raw smell of the garlic will evaporate in about a minute. Next, add the onions, carrots and celery with a pinch of salt and pepper until they are soft, about 5-8 min. Add, half of the parsley, crushed tomatoes, beans and water. Bring to a boil.

Let the beans cook on a medium low heat, covered for 45 minutes to an hour. Check them after 45 min to see if they are thoroughly cooked. They should be easily smashed by the back of a wooden spoon, without any "tooth" to them. When the beans are fully cooked, smash some of them with the back of a spoon. You can also adjust the amount of water at this point, if you like a lot of broth, add upto 2 more cups of water. Next add about 1 tbsp. of salt and the ditalini. Cook uncovered for 15 min. Adjust heat so that the soup is at a simmer. Taste and adjust seasonings by adding more salt, pepper or more crushed red pepper flakes. Serve with a fresh drizzle of olive oil and chopped parsley.


* I used Northern and Garbanzo, but you may use whatever you have available. I would refrain from using dark colored beans as they bleed their color into the soup and discolor the pasta.


Making ahead

Make the soup up to the point of adding pasta and store in the refrigerator for up to 2 days or in the freezer for 6 months. When ready to serve, bring to a boil and proceed with the recipe.