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Pasta e Fagioli (Bean and Pasta Soup)

Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients (Serves 4)
1 cup Dried Lima beans
1/2 Onion chopped
1 Carrot chopped
1 Stalk celery chopped
1 Handful cauliflower leaves chopped
1/2 cup Fennel seeds
1 Tbs. Fresh dill, minced
1 Tbs. Dried oregano, crushed
2 Tbs. Parmigiano Reggiano rind coarsely chopped
1/2 pound (277 gr.) Pasta
Freshly ground black pepper to taste
Sea salt to taste
Preparation
Wash thoroughly and cook beans in you favorite way.
In the meantime, sauté onion with EVOO in a large frying pan on low heat for about 5 minutes, until translucent, being careful not to let it brown.
Add carrot, celery, cauliflower leaves and fennel seeds, then cook for 25 minutes, stirring from time to time.
Add vegetables, dill, oregano and Parmigiano Reggiano rind to cooked bean in their broth.
Stir thoroughly, bring heat to high to bring the broth to a boil.
Season with salt and pepper to taste, add pasta and cook according to instructions.
Sautéed vegetable: image 1 of 3 Fresh dill and Parmigiano Reggiano rind: image 2 of 3 <em>Pasta e Fagioli</em>: image 3 of 3

Click on the images above to see larger pictures
Comments
You may use canned beans instead of dried beans cooked at the moment. In this case, please add 1 quart vegetable stock to the product list. Warm up the broth, and add beans before adding the vegetables.
In Italy, the preferred pasta for this dish is called maltagliati (badly sliced), which traditionally consists of oddly cut scraps of pasta left over when making other types of pasta, such as tagliatelle, tortellini, or maccheroni al pettine at home. Lacking maltagliati, the best choice is bow tie pasta.
Drizzle individual serving bowls with EVOO and /or grated Parmigiano Reggiano to taste.
You may experiment with different vegetables. The cauliflower leaves used in this case, for instance, were left over from the preparation of the Cauliflower and Green Tomato Stir Fry, but they are not mandatory at all.
Wine and Beverage Pairing
Barbera D'Asti DOC Superiore, Chianti DOC Bernardino, Lacryma Christi del Vesuvio DOC, Monteregio di Massa Marittima DOC Laran, SuperTuscan Occidental, SuperTuscan Montalpruno.




  • Soup Recipes
    1. Fresh Pea Potage – March 22, 2011
    2. Pasta e Fagioli (Bean and Pasta Soup) – January 1, 2011
    3. Split Pea and Garbanzo Soup – November 18, 2010
    4. Onion and Barley Soup – November 4, 2010
    5. Brigit's White Lima Minestrone – October 22, 2010
    6. Brigit's Gazpacho – September 29, 2010
    7. Tomato Bean Soup – July 15, 2010
    8. Vegetable Soup in Bean Broth – June 22, 2010

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    January 1, 2011
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