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 The way I eat it - lots of crushed red pepper!
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Pronounced ( Pasta Va Zoul ) ..as far as Im concerned!
Pasta Fagioli is an italian soup - Fagoli means bean in italian. The bean used in this soup is a white cannelini bean.
Pasta Fagoli is offered on almost every pizzeria and Italain restaurant menu. BUT there are many differnt versions (Mainly has to do with what reigon of Italy the family came from)
Pasta Fagoli is one of my favorite home cooked meals! I have memories from when I was a baby of my Nana making it during a week night,and of my mom making it on a rainy cold week day.
Pasta Fagoli is:
- Quick (Under 30 Min!)
- Low Fat
- Party on your Palate - all the flavors compliment eachother!
- Budget Friendly
- Crowd Pleaser
- Perfect on a rainy / cold day
- You almost always have the ing. on hand!
"FERNICOLA STYLE" - We use 2 different ING. that make our version better 1) Pepperoni - adds a kick - a spice a nice texture that compliments the pasta and the bean
2) Using small pasta shells - the shells catch the cannelini beans which makes every spoonful.perfect b/c you always get a little bit of each ING!
Ingredients
- 1) Celery Leaves Chopped (Trim Celery leaves and some of the branches from a celery stalk and freeze) about 1/2 cup
- 2) 3 Large Cloves Garlic Cloves Chopped
- 3) 1/3 cup diced pepporoni
- 4) 1 - 2 cans white cannelini beans in their juices (depends on how much you like beans)
- 5) 1, 28 oz. can of crushed tomatoes
- 6) 28 oz water (use empty crushed tomato can w/ water)
- 7) 1/2 box of small pasta shells (make sure it's SMALL shells if you can't find subsitute with dittalini)
Directions
- 1) Add Olive Oil, Celery Leaves, Garlic, Pepporoni to pan and saute over Med Heat for 5 min.
- 2) Add Beans (in juices) and Crushed Tomatoes, Fill emty tomato can with water and add to pot.
- 3) Let simmer on Med-Low Heat for 25-30 min.
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