Wednesday, November 2, 2011

Pasta Fagioli

When the stars make you drool just like a pasta fagiole
That's amore

      This line from the classic Italian song, That's Amore, compares falling in love with a big bowl of Pasta Fagiole (pronounced fa-zool).  This recipe from from is a pasta and bean Italian classic, halfway between a soup and a stew.  The broth is absorbed by the pasta rendering it thick and filling, like a hug in a bowl from an Italian grandmother.  Saute the celery, onions and spices in olive oil over high heat, add the broth, bring it to a boil and stir in the pasta and beans.  In my 10 inch oven over a full spread of coals and with 20 briquettes on the lid, it took no more than 25 minutes from start to finish.  Finish the stew with a generous sprinkling of Parmesan cheese and serve with a big chunk of crusty Italian bread.  With less than 200 calories a serving and loaded with vegetables you'll be feeling the love with this hearty peasant soup.

Pasta Fagioli
1 Tblsp olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Salt to taste
1 14.5 oz. can chicken broth
1 14 oz. can diced tomatoes, drained
1 8 oz. can tomato sauce
1/2 cup uncooked small pasta
1 15 oz. can cannellini beans, rinsed and drained

     Lightly oil or spray dutch oven.
     Cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt in olive oil over a full compliment of coals until onion is translucent.
     Stir in chicken broth, tomatoes and tomato sauce; cover and simmer for 10-15 minutes.
     Add pasta and cannellini beans; cover and continue cooking for 10-15 minutes or until pasta is tender.
     Serve with grated Parmesan cheese sprinkled on top.
     Makes 4 servings.

Saute celery, onion and spices over a full spread of coals

Add tomatoes, sauce and chicken broth

Once broth comes to a boil stir in beans and pasta

Simmer for 10-15 minutes or until pasta is tender

Garnish with a sprinkling of Parmesan cheese

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