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| Pasta And Beans - {Pasta E Fagioli} |
Hits: 25 |
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| Date Added: |
February 29, 2008 |
| Calories: |
144 |
| Serves: |
8 |
| Prep. Time: |
0:00 |
| Category: |
Italian / Pasta / Pizza, Soups / Stews |
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| Ingredients: |
1 1/2 cups dried borlotti (cranberry) beans
8 cups cold water
2 cups ditalini - (8 oz)
2 medium carrots
cut into quarters
1 celery rib
2 medium onions
cut into quarters
1 large garlic clove
2 ounces pancetta or bacon
Leaves from 2 fresh rosemary sprigs
1/2 cup olive oil
3 plum tomatoes
and diced
Salt
Freshly-ground black pepper
Freshly-grated Pecorino-Romano cheese
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Place the beans in a large bowl, cover with cold water, and let sit overnight.
- The next day, drain the beans, place them in a large soup pot, and cover with cold water. Bring the beans to a boil and cook for 20 to 25 minutes, or until they are still al dente. Add the pasta and boil the mixture for about 15 minutes more, or until the pasta is al dente.
- While the beans are cooking, make a battuto, or minced mixture of the carrots, celery, onions, garlic, pancetta, and rosemary. In a skillet, heat, 2 tablespoons of the olive oil, add the minced mixture, and saute for about 5 minutes, or until the vegetables begin to soften. Add the tomatoes, cover the skillet, and simmer for about 12 minutes.
- When the pasta is cooked, add the vegetable mixture, stirring well. Add salt and pepper and serve the soup immediately in individual soup bowls. Drizzle a little of the remaining olive oil over the soup and pass the cheese to sprinkle over the top.
- Note: Crusty Italian bread and a simple green salad of romaine and radicchio round out this meal.
- This recipe yields 8 servings.
- Comments: Almost every southern Italian family has a version of pasta and beans, called pasta e fasola, pasta fazool, or pasta e fagioli. In my version I use the speckled red borlotti, or cranberry bean, although this is a matter of preference since kidney or cannellini beans can also be used. Italians make this hearty soup with fresh beans when in season. In the winter, dried beans are first soaked and then cooked. The pasta used is a small tubular macaroni called ditalini. Substituting elbow macaroni is acceptable.
Notes:
Recipe from "Nella Cucina" by Mary A. Esposito, (Morrow Cookbooks, 1993) |
| Nutrition Facts |
| Servings Per Recipe: 8 |
| Amount Per Serving |
| Calories: 144 |
Calories from Fat 82.9% |
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| Total Fat |
14g |
| Cholesterol |
0mg |
| Sodium |
21mg |
| Carbohydrate |
6g |
| Dietary Fiber |
1g |
| Protein |
1g |
| Points 4 |
| Exchanges: 1 Vegetable |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Ciao Italia at http://www.ciaoitalia.com |
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