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!"
- 800 gr. cannellini beans, canned or boiled
- 200 gr. pancetta (or bacon)
- 1 clove garlic
- 1 red pepper (optional)
- 1 sprig of rosemary
- 2 anchovies or 1 teaspoon anchovy paste
- 200 gr. ditali or other soup pasta
- 1-/1/2 liter of water, or more to taste
- 1 bouillon cube (optional)
- salt q.b.
- 2 tablespoons olive oil
- 1 / 4 cup of wine
- Dice the pancetta and sautÃ© for a few minutes in a pot with the oil and with the garlic.
- Add the wine and let it evaporate.
- 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.
- 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.
- Add the bouillon cube if you like) or just season with salt, and let the soup simmer for 15 minutes over a medium heat.
- 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.
- Cook the pasta al dente, then turn off the heat. Let stand a few minutes and serve.
- Buon appetito!
|Amount Per Recipe||%DV|
|Recipe Size 2128g|
|Calories from Fat 264||20%|
|Total Fat 29.85g||37%|
|Saturated Fat 4.73g||19%|
|Trans Fat 0.0g|
|Total Carbs 50.11g||13%|
|Dietary Fiber 6.6g||22%|