Pasta E Fagioli (say it "pasta fa-zool")
Nancy Berkoff, RD,
EdD, CCE
This Italian soup-stew is a winter staple. Save broken pasta (such as
lasagna) and leftover beans to use in this soup. It’s thrifty, flavorful
and versatile. It can be made from just about any kind of pasta and
beans, and can be made vegetarian by omitting the bacon and using
vegetable stock. Serve half the batch for dinner and freeze the other
half for when you need a fast meal.
Serves 10
Ingredients:
2 ounces olive oil
4 ounces chopped uncooked bacon
8 ounces chopped onions
4 ounces chopped celery
4 cloves minced garlic
1 Tablespoon red pepper flakes
1 Tablespoon dried sage
1 ½ pints chicken broth
2 pounds chopped canned tomatoes ( not drained)
1 pound cooked white beans
10 ounces uncooked pasta
Method:
In a medium stockpot, heat oil and sauté bacon for 5 minutes, to
render fat. Add onions and celery and cook until vegetables are soft.
Add garlic, red pepper flakes and sage and cook for 1 minute.
Add broth, tomatoes and beans. Bring to a boil over high heat. Add
pasta and reduce heat to medium.
Cook uncovered for 10 minutes, or until pasta is just tender (al
dente). If desired, continue to cook, but don’t let the pasta absorb
all the liquid.
Serve hot or refrigerate until ready to serve. Garnish with grated
cheese and chopped parsley.
