Totally Meatless "Pasta and Beans Soup"
TOTALLY MEATLESS “PASTA AND BEANS” STICK TO YOUR RIBS SOUP. FOR LUNCH OR ANYTIME.........
Pasta and beans, also known as pasta e fagioli, pasta fazool, pasta e fasola, etc. was a staple for Saturday lunchtime during cooler weather in New Jersey & N.Y.C.
Most southern Italian families have their own version. My grandmother and dad/mom used the dried white beans.....some use the red speckled cranberry bean;
It’s just whatever one got used to. Even canned kidney or cannellini beans can be used.
(Progresso White Cannellini beans are great to have on hand for many recipes and that’s what I’ve been using since it’s now just the two of us).........
If using the dried beans, soak them overnight, drain and then cook.
The Progresso canned cannellini beans are just as good and easier........for spur of the moment soup.
The typical pasta used is Ditalini, a very small tube......but elbows have been substituted also..........I have even seen people make it with thin spaghetti.
This is my simplified version (no soaking of the beans)............
Several tablespoons olive oil
One cup chopped onions
Diced carrots are also a nice addition, but it can be made without..........
Ditto for diced celery which my mom always put in..........
3 cloves or more minced garlic
2 big cans Contadina Crushed Tomatoes (the type you make marinara sauce from)
4 cans College Inn chicken broth..........unless you have home made stock hanging around
2 15 oz. cans cannellini beans
Dried basil.....as much as you’d like
Parsley and / or crushed rosemary is very flavorful “
Black pepper
4 oz. Ditalini tubular pasta, not cooked (small pasta the size of elbows)
Parmesan cheese to sprinkle on top, if desired..........as no salt was added. Just the chicken broth.
Heat olive oil in large pot
Add onion and garlic to oil; saute until tender.......and carrots if using/celery, etc.
Stir in crushed tomatoes with liquid, chicken broth, beans, basil, parsley, and pepper, rosemary, etc.
Bring to a boil and then reduce heat to a simmer, stirring
Add Ditilini “raw” pasta
Cover pot and keep simmering for about 10 minutes until ditilini is done.
Pass parmesan cheese to sprinkle on soup at table.......... with crusty Italian bread.....perfect lunch.
|