Pasta Fagioli
from Italian Traditional Food

Pasta Fagioli is a real winter warmer

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Pasta Fagioli is a thick, wholesome soup which is even thicker than the minestrone soup. Pasta Fagioli is a delicious nourishing, heart warming soup from Italy. I used dry Borlotti beans in the recipe but you can also use dried red kidney beans , which also need to be soaked overnight and will take longer to cook.

Serves: 4

Ingredients:

12 oz dry Borlotti beans (soaked overnight)
1 litre water
1/2 lb panchetta (finely diced)
1/4 cup olive oil
1 large onion (finely chopped)
2 sticks of celery (finely chopped)
2 large carrot (finely chopped)
1 can plum tomatoes (chopped)
1 stock cube (dissolved in 2 cups warm water)
3 cloves garlic (crushed)
salt and pepper (to taste)
Parmesan cheese (grated, optional)
10 oz ditali pasta (short)

Method:

1. On the night before, wash and clean the beans, place them in a container, and cover with fresh water. Leave the beans to soak overnight in the water.

2. The next day when you are ready to start cooking, drain the beans.

3. Put beans and 1 litre of water in a saucepan.

4. Boil until beans are tender, about 20 minutes.

5. Add olive oil into a large stockpot on a medium heat.

6. Add onion and panchetta and fry until panchetta is cooked through.

7. Add in the garlic, carrots and celery and seasoning. Cook until vegetables are tender.

8. Add in the stock,.

9. Add in the tomatoes.

10. Bring soup to a full boil.

11. Once boiling turn down to a simmer.

12. Simmer for 1 hour, stirring occasionally.

13. Add in beans.

14. Simmer for another hour.

15. Adjust seasoning.

16. Add the pasta and cook for the time indicated by the manufacturer (usually 10-12 minutes), but taste frequently until pasta is "al dente".

17. Spoon the Pasta Fagiloi soup into individual serving soup dishes.

18. Serve with freshly grated parmesan cheese, if desired.

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