• Joe Reider, Realtor

Pasta e Fagioli


Versatile and Delicious


Folks may arm wrestle over whether pasta e fagioli is a thick Italian soup or a runny pasta. No matter what it's called "pasta and beans" will delight the taste buds! Pasta e Fagioli is an extremely versatile Italian soup which means you can adapt it to your liking. Make sure and check out some of the substitution tips below which will keep you adapting pot after pot to discover your own favorite creation!

Time To Prepare: About an hour.

Foodie Tips:

  • We're fans of chili ground beef which is a thicker grind perfect for soups and chilis than the typical ground beef which can break down and become grainy. Chili ground beef can be difficult to find particularly in the warmer months in which case you can omit it or substitute pancetta, bacon, or ham, as desired.

  • Bean Options: We like variety in our beans and the cannellini and red kidney beans do just that. If you're short of one you can go all the way with what you have or substitute navy, great northern beans, or cranberry beans. You can also use fresh or dried vs. canned beans but we opted for canned. If you use dried beans you'll want to prepare them ahead of time as they typically soak or boil for several minutes or up to several hours depending on the package instructions.

Ingredients:

1-2 Pounds Chili Ground Beef (or Italian Sausage - see above) 2 Teaspoons Each Basil and Sugar 1 Teaspoon Each Oregano and Thyme ½ Teaspoon Marjoram

1-2 Tablespoons Extra Virgin Olive Oil 1 Medium White Onion, Diced

3 Carrots, Peeled and Sliced (with fancy knife)

3 Stalks Celery, Diced 3 Large Cloves Garlic, Minced 2 15 Ounce Cans Tomato Sauce 15 Ounce Can Diced Tomatoes 32 Ounces Chicken Broth 2 Cups Ditalini (Uncooked) 15.8 Ounce Can Cannellini Beans 15.5 Ounce Can Red Kidney Beans To Taste Kosher or Grey Salt To Taste Fresh Cracked Pepper To Garnish Parmesan Cheese, Freshly Grated To Garnish (Optional) Fresh Chopped Basil, Thyme or Red Pepper Flakes

What To Do:

1. In a medium-size pan over medium heat cook the beef (or sausage) and the Italian spices (basil, oregano, thyme and marjoram) and sugar until browned. Transfer to a bowl and set aside.

2. In the same pan add the olive oil and sauté the onion, carrots and celery until soft (not mushy). Add the garlic and cook 1 minute longer - do not burn. 3. Add the tomatoes (2 cans) and the broth and stir. Cover and bring to a low simmer for 30 minutes to let the flavors mingle. 4. Remove the lid and add the pasta and cook until al dente (about 7 minutes). 5. Add the beans, salt and fresh cracked pepper and cook a couple more minutes until everything is warm. 6. To serve garnish with the parmesan cheese and the (optional) basil, red pepper flakes or thyme. You are not likely to have leftovers (this soup is that good) but they will store well in the fridge in an airtight container for a few days for a quick reheat on a cold, rainy or snowy day like today. Because of the pasta freezing is not recommended.

Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com


Love Food? Explore more of our favorite recipes here at HomeStyleAustin.com!



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