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Pasta e Fagioli - Pasta Fazool

One of the first recipes I ever learned to make. Every Region in Italy makes it a little different. I have had many versions, by far this is our favorite in flavor. Thanks for stopping by, my mom would be thrilled to know others are making this in her memory. R.I.P. mom till we meet again...  your loving daughter , Claudia




Pasta e Fagioli - Pasta Fazool ( Picture made at Easter 2009)



Grandma use to make this so many ways, thick, with greens, thin as soup, you can use this basic recipe and make it the consistency you like..
A great soup, or beans and pasta dish. With crusty bread its a winner every time.
2 cans 16 oz  cannellini beans or white great northern beans or fresh cooked beans  
1 can 16 oz can whole tomatoes cut up or use 1 pound plum tomato put through the food processor
12 ounces of chicken broth
salt, pepper to taste
2 tablespoons tomato paste
1/2 cup celery hearts
1/4 cup extra virgin olive oil
1/2 cup white or red dry wine
1 fresh basil leaf, 2 cloves chopped or 2 teaspoons fresh garlic minced or more to taste and 1 teaspoon parsley, 1/2 teaspoon of granulated garlic powder ...(optional pinch of cayenne pepper or red pepper flakes for a little heat.)

1/2 lb. ditalini boiled separately and drained or baby shells, and even orzo will work.

grating cheese
Canola or Extra Virgin Olive oil


Optional:

4 or more baby carrots ( adds sweetness)
1/4 to half cup chopped escarole or spinach

One of the first recipes I ever made.


 Every Region in Italy makes it a little different. I have had many versions, by far this is our favorite in flavor. Chop the celery fine. Saute fresh garlic with tomato paste in enough olive oil to cover bottom of medium pot till golden and fragrant. Remove garlic when starting to brown (do not burn). Drain beans and add to pot. Add herbs, wine and spices add chopped escarole. Add celery, finely chopped carrots if using, broth and tomatoes. Cover and let simmer on medium heat for approximately ½ hour. In a 2 quart pot, boil water for ditalini to package instructions and drain. Add ½ cup grated cheese to the beans to thicken it add more broth if too thick ( I also love red pepper flakes which is optional for a little heat). Stir in cooked pasta. Serve with garlic bread and red pepper flakes on top.

Optional: Grate more Romano cheese on top pasta fagioli when serving. A nice addition to this dish, is cheesy parmesan garlic bread , or just plain crusty Italian bread. I double this recipe. You can adapt any way you like.

3 comments:

  1. delicious treat Claudia!Looks great.

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  2. I've never had this dish before, it sounds so delicious!

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  3. I love your family recipes! This would be a lovely meatless meal as the weather grows cooler!

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