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Easy Pasta e Fagioli Recipe- For Michele

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  • Easy Pasta e Fagioli Recipe- For Michele

    I know Michele likes all things Italian. Here's a recipe I came across online. Then I'll post how my grandmother made it instead.

    Easy Pasta e Fagioli Recipe

    Somewhere between a thick soup and a loose pasta, this comforting dish is a staple in many parts of Italy. The trick to making it on a weeknight is using canned cannellini beans and quick-cooking ditalini pasta. Mash a small portion of the beans into the final broth to thicken and enrich the soup, and don’t forget about the finishing touches: crispy pancetta, fragrant fresh basil, plenty of Pecorino Romano, and a drizzle of olive oil.
    What You Will Need



    Yield: serves 4
    Time: 40 minutes




    Ingredients
    • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
    • 1 slice pancetta or ham, finely chopped, or substitute 2 slices bacon
    • 1 large yellow onion (8 oz.), finely chopped (about 1 cup)
    • 1 cup finely diced carrot (about 2 medium carrots, 5 oz. total)
    • 1 celery stalk, finely diced (1/2 cup)
    • Kosher salt
    • Freshly ground black pepper
    • 5 cloves garlic, peeled and finely chopped (3 Tbsp.)
    • 1 sprig fresh thyme (optional)
    • 1 (15-oz.) can crushed tomatoes
    • 2 (15-oz.) cans cannellini beans, drained and rinsed
    • 4 cups chicken stock
    • 1 1/2 cups (about 8 oz.) ditalini or other short, tubular pasta
    • 1/4 cups chopped fresh basil leaves, for serving
    • Grated pecorino-romano cheese, for serving
    Instructions
    • Set a small paper-towel-lined plate next to the stove. In a heavy medium–large pot or Dutch oven over medium heat, add the olive oil and the pancetta, ham, or bacon. Let cook, stirring frequently, until some of the fat has rendered out from the meat and it is just crisp, about 6 minutes. Quickly remove the meat using a slotted spoon and reserve on the prepared plate. In the pot with the fat, quickly stir in the onions and season with salt. Turn the heat to medium-high and cook, stirring frequently, for 2 minutes. Add the carrots and celery and another small pinch of salt, and cook, stirring occasionally, until some of the vegetables are lightly browned, 6–8 minutes more. Add the garlic and let cook, stirring, for 30 seconds. Stir in the tomatoes and bring to a simmer. Let simmer until the ingredients are better combined and the vegetables have softened slightly, about 5 minutes.
    • Using the back of a fork, mash about ½ cup of the beans well, then add them to the pot. Add the remaining beans whole, then pour in the stock and 2 cups water. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
    • Add the pasta and adjust the heat to maintain a low simmer. Cook, stirring occasionally, until the pasta is al dente, 8–10 minutes.
    • Ladle the soup into bowls. Drizzle each with olive oil, and sprinkle with the reserved crispy meat pieces, the fresh basil, plenty of pecorino-romano, and more black pepper if desired. Serve immediately.
    Not where I breathe, but where I love, I live...
    Robert Southwell, S.J.

  • #2
    My grandmother didn't use any of the vegetables or meat listed here. Hers was just tomato paste, sauteed with some garlic powder (not much). After you've slowly sauteed that to get the "raw" taste out, add the cannellini beans. Save some of the liquid from the beans. Add water to the mixture, with a little of the bean juice until it's "just so". Use some basil leaves. Let it simmer on low for a few hours. Make your ditalini pasta. Add to the tomato mixture. Sprinkle locatelli-romano and crushed red pepper on top. Voila!
    Not where I breathe, but where I love, I live...
    Robert Southwell, S.J.

    Comment


    • #3
      funny, I was looking at that recipe before coming here.
      Robert Francis O'Rourke, Democrat, White guy, spent ~78 million to defeat, Ted Cruz, Republican immigrant Dark guy …
      and lost …
      But the Republicans are racist.

      Comment


      • #4
        Originally posted by Gramps View Post
        funny, I was looking at that recipe before coming here.
        Funny! I love pasta vazool (as we always called it). The recipe above is a bit more like a soup. We made ours more like a vegetarian pasta. It's not really saucy. As it sets in the refrigerator the sauce gets soaked up by the pasta, so we would always just add a little water each day. Maybe I'll make some tonight. I love the stuff.
        Not where I breathe, but where I love, I live...
        Robert Southwell, S.J.

        Comment


        • #5
          pecorino-romano is close to $15 lb.
          Robert Francis O'Rourke, Democrat, White guy, spent ~78 million to defeat, Ted Cruz, Republican immigrant Dark guy …
          and lost …
          But the Republicans are racist.

          Comment


          • #6
            Originally posted by phillygirl View Post
            I know Michele likes all things Italian. Here's a recipe I came across online. Then I'll post how my grandmother made it instead.

            Easy Pasta e Fagioli Recipe

            Somewhere between a thick soup and a loose pasta, this comforting dish is a staple in many parts of Italy. The trick to making it on a weeknight is using canned cannellini beans and quick-cooking ditalini pasta. Mash a small portion of the beans into the final broth to thicken and enrich the soup, and don’t forget about the finishing touches: crispy pancetta, fragrant fresh basil, plenty of Pecorino Romano, and a drizzle of olive oil.
            What You Will Need



            Yield: serves 4
            Time: 40 minutes




            Ingredients
            • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
            • 1 slice pancetta or ham, finely chopped, or substitute 2 slices bacon
            • 1 large yellow onion (8 oz.), finely chopped (about 1 cup)
            • 1 cup finely diced carrot (about 2 medium carrots, 5 oz. total)
            • 1 celery stalk, finely diced (1/2 cup)
            • Kosher salt
            • Freshly ground black pepper
            • 5 cloves garlic, peeled and finely chopped (3 Tbsp.)
            • 1 sprig fresh thyme (optional)
            • 1 (15-oz.) can crushed tomatoes
            • 2 (15-oz.) cans cannellini beans, drained and rinsed
            • 4 cups chicken stock
            • 1 1/2 cups (about 8 oz.) ditalini or other short, tubular pasta
            • 1/4 cups chopped fresh basil leaves, for serving
            • Grated pecorino-romano cheese, for serving
            Instructions
            • Set a small paper-towel-lined plate next to the stove. In a heavy medium–large pot or Dutch oven over medium heat, add the olive oil and the pancetta, ham, or bacon. Let cook, stirring frequently, until some of the fat has rendered out from the meat and it is just crisp, about 6 minutes. Quickly remove the meat using a slotted spoon and reserve on the prepared plate. In the pot with the fat, quickly stir in the onions and season with salt. Turn the heat to medium-high and cook, stirring frequently, for 2 minutes. Add the carrots and celery and another small pinch of salt, and cook, stirring occasionally, until some of the vegetables are lightly browned, 6–8 minutes more. Add the garlic and let cook, stirring, for 30 seconds. Stir in the tomatoes and bring to a simmer. Let simmer until the ingredients are better combined and the vegetables have softened slightly, about 5 minutes.
            • Using the back of a fork, mash about ½ cup of the beans well, then add them to the pot. Add the remaining beans whole, then pour in the stock and 2 cups water. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
            • Add the pasta and adjust the heat to maintain a low simmer. Cook, stirring occasionally, until the pasta is al dente, 8–10 minutes.
            • Ladle the soup into bowls. Drizzle each with olive oil, and sprinkle with the reserved crispy meat pieces, the fresh basil, plenty of pecorino-romano, and more black pepper if desired. Serve immediately.
            Thanks so much, Philly...can't wait to try this!

            It's taking me a while to catch up with these forums.
            May we raise children who love the unloved things - the dandelion, the worm, the spiderlings.
            Children who sense the rose needs the thorn and run into rainswept days the same way they turn towards the sun...
            And when they're grown and someone has to speak for those who have no voice,
            may they draw upon that wilder bond, those days of tending tender things and be the one.

            Comment


            • #7
              • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
              • 1 slice pancetta or ham, finely chopped, or substitute 2 slices bacon
              • 1 large yellow onion (8 oz.), finely chopped (about 1 cup)
              • 1 cup finely diced carrot (about 2 medium carrots, 5 oz. total)
              • 1 celery stalk, finely diced (1/2 cup)
              • Kosher salt
              • Freshly ground black pepper
              • 5 cloves garlic, peeled and finely chopped (3 Tbsp.)
              • 1 sprig fresh thyme (optional)
              • 1 (15-oz.) can crushed tomatoes
              • 2 (15-oz.) cans cannellini beans, drained and rinsed
              • 4 cups chicken stock
              • 1 1/2 cups (about 8 oz.) ditalini or other short, tubular pasta
              • 1/4 cups chopped fresh basil leaves, for serving
              • Grated pecorino-romano cheese, for serving
              Nope. Sorry, but I left my Fanny Farmer days a half century ago. I was exhausted adding a quarter teaspoon of some flavoring to a gallon of slop.

              Keep it simple. With enough butter and salt, boiled newspaper will taste Irish.
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              Comment


              • #8
                Originally posted by Newman View Post
                Nope. Sorry, but I left my Fanny Farmer days a half century ago. I was exhausted adding a quarter teaspoon of some flavoring to a gallon of slop.

                Keep it simple. With enough butter and salt, boiled newspaper will taste Irish.
                As I said, compare my grandmother's recipe to this one and it's a world of difference! I don't like pasta fagioli as a soup, only the way my grandmother made it. But she could make anything taste good. Her Sunday dinners were the best. My college friends lived for them!
                Not where I breathe, but where I love, I live...
                Robert Southwell, S.J.

                Comment

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