Pasta e Fagioli
December 31, 2011
I think I’ve had enough meat and potatoes to last me a lifetime. I can’t believe those words are coming out of my mouth…I’m a total meat-and-potatoes kind of girl. But we had the most rich food over the holidays (like, for example, potatoes whipped with a stick of butter, 8 oz. cream cheese, and a cup of sour cream!), and then had them as leftovers, and I think I’ve really had enough.
I found this recipe last year on Food 52, and have made it a couple of times. It’s quick and easy, and very heartwarming. And you can easily make it vegetarian by omitting the bacon, instead using 2 tbsp olive oil to saute the veggies, and vegetable broth or water in place of the chicken broth. We’re definitely going to be eating things like this for the next several weeks!!
Pasta e Fagioli
adapted from “Jenny’s in the Kitchen” blog on Food 52
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
2 small stalks celery
4 cups chicken broth
2 cans cannelini beans, rinsed and drained
1 28 oz. can whole tomatoes, drained and chopped
1 teaspoon dried oregano
1 teaspoon salt
1 cup dittalini
1/4 cup fresh parsley, minced
1. In a Dutch oven, cook bacon over moderate heat, stirring until crisp. Add onion and garlic and cook, stirring occasionally, until onion is soft and transparent. Add celery and cook another couple minutes. Add broth, salt and oregano and bring to a boil. Turn heat down to low, and simmer, covered, for 5 minutes.
2. In a bowl mash 1 cup of the beans, then stir them into the onion mixture along with the remaining whole beans, tomatoes, and pasta. Simmer the soup, covered, for 15 minutes, or until pasta is al dente. Then remove from heat and let stand, still covered, for 5 minutes.
3. Stir in parsley and grated parmesan (I used about 1/4 cup). Serve with crusty bread.