Pasta e Fagioli My Way Recipe

click to rate
2 votes | 174 views

CES member cigno61 offers her personal version of the classic pasta e fagioli, pasta and beans soup that can be served very thick, almost a stew, or thinned out to a soupy consistency. Her version has a few personal touches, including a bit of anchovy.

She says about this recipe:

"Guys: last night I really outdid myself! I made a really delicious pasta e fagioli (pasta and beans soup). It was so good that my daughter, who is no fan of soups, even asked for seconds!"

Prep time:
Cook time:
 
Tags:

Ingredients

Cost per recipe $16.05 view details

Directions

  1. Dice the pancetta and sauté for a few minutes in a pot with the oil and with the garlic.
  2. Add the wine and let it evaporate.
  3. Now add the beans, red pepper (if using), rosemary and anchovies. Let the mixture simmer until the anchovies have melted. If you want you can remove the garlic.
  4. At this point, add the water. The exact quantity of water will, of course, depend on your personal taste, depending of whether you like your soup thick and chunky or more 'soupy'. With the quantity indicated above, it will come out quite thick.
  5. Add the bouillon cube if you like) or just season with salt, and let the soup simmer for 15 minutes over a medium heat.
  6. Now you can add the pasta. You can use ditali, spaghetti broken into small lengths or some other small pasta for soups. In Italy, it is quite common to use broken up odds and ends of different kinds of leftover pasta. And mixed pasta is sold in stores.
  7. Cook the pasta al dente, then turn off the heat. Let stand a few minutes and serve.
  8. Buon appetito!

Toolbox

Add the recipe to which day?
« Today - Oct 26 »
Today - Oct 26
Oct 27 - Nov 02
November 3 - 9
November 10 - 16
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2128g
Calories 1352  
Calories from Fat 264 20%
Total Fat 29.85g 37%
Saturated Fat 4.73g 19%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 1263mg 53%
Potassium 1752mg 50%
Total Carbs 50.11g 13%
Dietary Fiber 6.6g 22%
Sugars 15.51g 10%
Protein 10.45g 17%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Comments

  • Claudia lamascolo
    March 14, 2011
    I love the addition of anchovy paste, thanks for the tip will give that a try sound like a great addition!

    Leave a review or comment