Thursday, August 2, 2012

Pasta Fagioli Soup

Soups are a struggle in my cooking regimen; I love soup but Luis doesn't. The first time I made soup, he ate it unenthusiastically, focusing more on the chicken I had made to go along the soup. He later told me that he liked its taste, but he didn't think soups were a substantial meal. "I like soup as a precursor to a meal." I told myself that I would just stay away from making them. That was before I saw this recipe... I caved and decided to make it anyway, and I'm glad I did! I think I was even able to change Luis' opinion, because as I am writing this he's eating his second bowl. For all you soup lovers out there, this recipe is for you!

Gather up your ingredients (for full list, see recipe below.) 

Cook your onions, garlic, and bacon all at once. 

Add your crushed tomatoes, sage, and a pinch of crushed red pepper flakes.

The cannelini beans add a nice flavor. Bean time! Let it all simmer together, and you've got a good thing coming. 

Pasta Fagioli Soup
Serves about 6

Recipe adapted from Shutterbean .
  • 2 tablespoons extra virgin olive oil
  • 3 oz. bacon (about 6-8 strips), minced
  • 2 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 1/2 cups chopped tomatoes (15oz. canned)
  • 1 tablespoon chopped fresh sage (1 teaspoon of dried sage if you don't have fresh sage)
  • pinch of red pepper flakes
  • salt and freshly ground black pepper
  • 4 cups (32oz.) chicken or vegetable stock
  • 1 15oz. can cannellini beans, drained and rinsed
  • 1 cup dried pasta (medium shells or elbow macaroni)
  • freshly grated Parmesan cheese
  • fresh Italian parsley, finely chopped (for garnish)
In a soup pot over medium low heat, warm the olive oil. Add the bacon, onion and garlic and saute slowly, stirring until onions are soft, about 10 minutes. Add the tomatoes, sage, red pepper flakes and salt & pepper to taste and simmer for 20 minutes. Add the beans and stock and simmer for another 25 minutes.
Add the pasta to the soup and simmer until the pasta is tender, 12-15 minutes.
Ladle the soup into individual bowls. Garnish with the cheese and a few cut fresh parsley. Serve immediately.

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