Pasta e Fagioli Recipe

Pasta e Fagioli Recipe :-Pasta e fagioli is something that I have only recently become aware of, despite the fact that I have always enjoyed pizza and spaghetti for as long as I can remember.

The phrase “pasta and beans” is what “pasta e fagioli” represents. I can guarantee you that this Italian stew is absolutely delectable, despite the fact that the combination of beans and pasta might not sound particularly appealing to you (unless you are me).
The combination of pasta and beans is transformed into a hearty meal-in-a-bowl by the addition of a large amount of arom

atics, crushed tomatoes, fresh parsley, and Tuscan kale. Even though I can’t guarantee that this recipe is one hundred percent genuine, I can say that it’s the best I can do.

Pasta e Fagioli Recipe

INGREDIENTS :

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium-to-large yellow onion, finely chopped
• 2 carrots, scrubbed clean, finely chopped
• 2 ribs celery, finely chopped
• ¾ teaspoon fine sea salt, divided
• Freshly ground black pepper, to taste
• 4 cloves garlic, pressed or minced
• 1 can (15 ounces) crushed tomatoes*
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
• 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
• 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
• ¼ cup finely chopped Italian parsley
• 1 tablespoon fresh lemon juice (about ½ medium lemon)
• Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

INSTRUCTIONS :

• Warm three tablespoons of olive oil in a large Dutch oven or soup pot over medium heat until it shimmers. This should take around 30 seconds.
• Incorporate the chopped onion, carrot, and celery, along with a quarter of a teaspoon of salt and around ten twists of black pepper. Cook for around six to ten minutes, tossing the mixture frequently, until the veggies have become more tender and the onions have begun to become translucent.
• After adding the garlic, continue to stir it until it becomes fragrant, which should take around thirty seconds. Once the tomatoes have been added, mix them and continue to cook them until they are boiling all over.

• Be sure to include the red pepper flakes, bay leaves, oregano, and broth in the mixture.
• Simmer the mixture while increasing the heat to medium-high and bringing it to a simmer. Ten minutes of cooking time should be spent stirring the mixture on occasion and lowering the temperature if required to keep it at a low simmer.
• One and a half cups of the soup should be transferred to a blender using a heat-safe measuring cup. The bay leaves should be avoided during this process. Include approximately half a cup of the beans that have been drained.
• Ensure that the lid is securely fastened, then mix the ingredients until they are perfectly smooth, taking care to prevent hot steam from escaping from the cover. After the mixture has been mixed, pour it back into the soup.

• The soup should be simmering when the remaining beans, pasta, kale, and parsley are added to it. For approximately twenty minutes, or until the pasta and greens have reached a level of tenderness that is to your liking, continue cooking while tossing the mixture often to avoid the pasta from adhering to the bottom of the pot.
• Once the pot has been removed from the heat, the bay leaves should be removed and thrown away. The lemon juice, the remaining tablespoon of olive oil, and the last half teaspoon of salt should be mixed in during the process.

• Once you have tasted the dish, add additional salt (I typically add another half teaspoon) and pepper until the flavours are truly able to shine through. If you so desire, garnish the bowls of soup, and then serve.
• The next day, leftovers have an even more delicious flavour. The leftover soup should be allowed to reach room temperature before being covered and stored in the refrigerator for up to five days.
• Alternately, you might freeze the leftover soup in various volumes and then defrost it as required.

NOTES :

• TOMATO RECOMMENDATION: I always use Muir Glen tomatoes, and because they do not provide plain tomatoes, I used their fire-roasted crushed tomatoes.
• STOP INCLUDING GLUTEN IN IT: You should use a gluten-free noodle that is tiny and strong, such as a mixture of maize and quinoa.
• TO MAKE IT VEGETABLE AND DAIRY-FREE: Cheese should not be added. It’s as easy as that.
• In the event that you do not possess a stand blender, you may make use of an immersion blender to gently combine a portion of the liquid with the beans that are stored in a separate container that is safe for heat.
• You might also completely omit this step. The consistency of your soup will be little more lumpy and less creamy, but it will still taste delicious.