Pasta and Fagioli my way

In Italy Pasta e Fagioli which means ‘Pasta and Beans’ is a signature and typical winter soup. The orginal region from which it comes from is still not certain but there are a few places that we think this delicious soup was born: Lazio, Campagnia, Lombardia, Toscana and Veneto.

However, growing up I could never wait for a cold day so that I could eat this soup. My brother James was the best at making this soup, it always seemed to taste delicious and warm. I can never get enough of this soup! The ingredients vary from region to region, home to home, person to person. The way my family and I make it always seemed to taste the best to me. In this recipe I use Kamut short pasta it tastes delicious and much healthier this way. I also cook my pasta separately and not with the soup because I feel as though pasta tends to expand even after the cooking time is over and then absorbs all the liquid.

I hope that you can enjoy this soup as much as us Italians do. Have a warm and happy day. Enjoy!

Ingredients

Time : about an hour

1 onion

1 carrot

1 celery stock

2 bullions*

200 gr. Pancetta diced*

1 14oz can tomato sauce

4 14oz cans Barlotti beans*

5 cups of water

400 gr. Kamut ditalini*

3 tbsp. Olive oil

Salt to taste

Parmesan (grated)

In about a 4 qt. pot boil water for the pasta over medium flame.

Chop up your celery, carrot and onion very finely. In a 5.5 qt. pot over medium heat add the olive oil. Once the oil is hot add your carrot, celery and pancetta and let sauté for 3-5 minutes, at this point you may add the onions and continue to sauté until onions are translucent. Add the bullion and let dissolve. You may add your tomato sauce and beans stir and add 5 cups of water. Cover and bring to a boil, but continue mixing. Add salt and set to low flame.

Once the water for the pasta starts boiling, throw in your pasta and cook 8 – 10 minutes. Or whatever time it says on the box as cooking time may vary. Drain pasta and return to pot. Add a splash of oil so it won’t stick and stir.

Turn off heat for soup. Now put one spoon of pasta in bowl and cover with bean soup. Add Parmesan on top and serve.

* Make sure that the bullions are MSG free, and try to get more natural possible.

* Pancetta is Italian bacon, you can find it in the deli section, just ask them to cut you a chunk that weighs a quarter of a lb or 7oz. and then slice it yourself at home into cubes.

* Barlotti Beans may be hard to find in the USA, I used to use Cannelini beans, but you could try Pinto, Kidney, or even Garbanzo beans.

* I use Kamut pasta most easily found in your neighborhood Health store, or Whole foods. However normal pasta is perfect also. Or if you’re gluten intolerant use Gluten free pasta, you can literally use whatever you like.

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2 thoughts on “Pasta and Fagioli my way

  1. Your right, James did a fabulous job of making it!! I always loved it. Your little blog is so cute Cristina, and the little stories and way you write your recipes are quite charming. 🙂 maybe I’ll start a food blog too. 😉

    P.s more pasta dishes, and you HAVE to put up that ricotta recipe.

  2. Pingback: Light Italian Dish: Seppie e Piselli (Cuttlefish and Peas) | mythineats

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