Mixed Bean Pasta Fagioli, a Favorite! Here is a dish that can be made so many ways, it has so many variations. Here in Italy, Pasta e Fagioli (pasta with beans), started as a peasant dish, all the villages and towns have their own version of this recipe. Today, I have constructed a version using “mixed beans”, this may not have come from a particular region, but, the original cooking concept is the same. The beauty of this dish is you can make up your own bean combination! The basic ingredients you probably already have in your kitchen.
Add in the mixed beans and pasta
and you have a quick, delicious and healthy meatless meal.
As we wind down our month of soups, I do hope you have had a chance to try some, let’s also add this to list of great soups to explore in March, Mixed Bean Pasta Fagioli, a Favorite! Let’s cook!
Mixed Bean Pasta Fagioli
A variation of the traditional Pasta Fagioli using a variety of mixed beans but following the same method of cooking
- 1 cup Cranberry, borlotti or red kidney beans canned
- 1 cup Ceci, garbanzo beans canned
- 1 cup Cannellini beans canned
- 1 small can Whole tomatoes
- 2 cloves Garlic, smashed or chopped
- 1 medium Sweet, yellow onion finely chopped (yield 1 cup)
- 2-3 stalks Celery, chopped (yield 1 cup)
- 4 Carrots, chopped (yield 1 1/2-2 cups)
- 2 tbls + for drizzling Extra virgin olive oil
- 5 cups Broth, chicken or vegetable
- handful Flat leaf Italian parsley chopped
- 2 sprigs Rosemary leaves, chopped
- Sea salt and fresh ground pepper to taste
- Fresh small hot red pepper (optional)
- 1/2 lb Imported ditalini rigati or other small formed pasta to your taste
- Imported parmesan cheese (optional)
In a soup pot, add olive oil, chopped or smashed garlic and hot red pepper (optional). Lightly brown the garlic on a medium low heat
Add the finely chopped onions, carrots and celery, mix tougher and continue cooking. Add the whole tomatoes and their liquid.
Strain the liquid from the canned beans, then add the mixed beans to the soup pot, stir and mix together with the vegetables.
Add the chopped parsley and chopped rosemary leaves.
Pour the broth over the vegetable bean mixture, stir, add salt and pepper to your taste
Bring to boil, turn down to a simmer and cook for approximately 80 minutes or until the vegetables are very soft. Take off the heat
Using a mixing bowl, scoop 5 cups (approximately ) of the soup mixture with an immersion blender puree until thick and completely creamy. If using a conventional blender, place 5 cups of soup mixture directly into your blender and puree.
Pour the pureed mixture into the soup remaining in the pot, mix together and set aside
In a separate pot, bring water to a boil, add sea salt, then the pasta, cook for 1 minute less than package indication for al dente
When pasta is ready, with a straining spoon scoop the pasta then stir into the soup. You can also use a colander to strain and add to soup. Stir readjust salt and pepper.
Serve hot with a drizzle of extra virgin olive oil and parmesan cheese
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