[senior citizen]

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.

[cathyw]

Yummy ! Sounds good. Thanks for posting.

[Yorio]

Don't know what's it's called but loved the white bean soup I had in Tuscan village. It was quite thick so perhaps it was not soup per se. In Alsatian cassoulet, they also use white beans and I loved it. On a cold evening both these dishes warm you from within.

[Patty55]

I make this all the time, I don't use chicken stock, use a lot of hot red pepper.

Sometimes when it's almost done I add a little chopped up arugula and prosciutto.

When I lived upstate NY they sometimes make it without the tomatoes, it was okay.

[tainsley]

Sounds delicious. Thanks for your recipe!

[Cynbod]

A dish my mother-in-law taught me to make for my husband was escarole and beans. Sometimes he likes to have dry sausage added to it. He said it was something his mom often made on cool Saturdays. Of course it must be served with grated cheese and crusty bread.

[bluedog103]

[QUOTE=Cynbod;570173 Of course it must be served with grated cheese and crusty bread.[/QUOTE]

Now that's a challenge. Anyone know where to get good crusty bread?

[graciegirl]

Really good lima bean soup yesterday at Mallory after golf.

[senior citizen]

Originally Posted by Cynbod

A dish my mother-in-law taught me to make for my husband was escarole and beans. Sometimes he likes to have dry sausage added to it. He said it was something his mom often made on cool Saturdays. Of course it must be served with grated cheese and crusty bread.

Yes, that's another great old peasant dish. They knew how to get all their nutrients with simple ingredients and no added MSG, etc., etc.

Except for the escarole, basically all pantry items.

They fed huge families on those hearty soups. Believe me, the kids were not fussy eaters in those days.

I grew up on Italian food and Ukrainian food, in addition to the normal American diet. I still enjoy making the old dishes.

[senior citizen]

Originally Posted by graciegirl

Really good lima bean soup yesterday at Mallory after golf.

Will have to remember that.

My mom, who was Ukrainian, always made lima bean soup, which I always loved. Without knowing it, we all ate healthy as kids.

I've never come across lima bean soup on any food network, etc.......
I always assumed it was Ukrainian; something her own mom made in addition to the potato soup and cabbage soup they grew up on.

Lots of the immigrants made soups........

I also like to make French Onion soup and clam chowder.....the white version......New England style.

Did anyone's Slavic (Polish/Ukrainian, etc.) or German moms make spareribs and saurkraut on Saturdays? Another dish that took all day to simmer...........

All of these recipes will go by the wayside soon enough.

[senior citizen]

Originally Posted by bluedog103

Now that's a challenge. Anyone know where to get good crusty bread?

It is a challenge.

Look in the bakery section of your supermarket for "artisan breads".......it won't be like the Italian or French breads of old, but it will be a lot better than what we find in the regular bread aisle.

Up here we have Price Chopper and Hannaford. Both have artisan breads with the hard crusty exterior and very textured inside (with holes).....not the fluffy cotton candy bread from the bread aisle.

Even so called "hero rolls" and "sub rolls" in the bread aisle are like "mush in the mouth".........hard to explain what's happened to hot dog rolls, hamburger rolls, etc.............we've started using Kaiser rolls for our hamburger buns.............since they took the trans fats or "something" out of the normal breads, they are all MUSH.

Bread used to be the "staff of life". Not any more.

[Shirleevee]

Originally Posted by senior citizen

it is a challenge.

Look in the bakery section of your supermarket for "artisan breads".......it won't be like the italian or french breads of old, but it will be a lot better than what we find in the regular bread aisle.

Up here we have price chopper and hannaford. Both have artisan breads with the hard crusty exterior and very textured inside (with holes).....not the fluffy cotton candy bread from the bread aisle.

Even so called "hero rolls" and "sub rolls" in the bread aisle are like "mush in the mouth".........hard to explain what's happened to hot dog rolls, hamburger rolls, etc.............we've started using kaiser rolls for our hamburger buns.............since they took the trans fats or "something" out of the normal breads, they are all mush.

Bread used to be the "staff of life". Not any more.

sweetbay/walmart, ecce pane...........ask at the bakery counter

[Cynbod]

Here in Brooklyn we can still get good crusty bread. I am retiring in November right after Thanksgiving; does that mean no crusty bread unless I bring it with me? No lard bread for Christmas Day; say it isn't so.

[Dr Winston O Boogie jr]

MY Italian mother would make this quite often. She made the white version without the tomatoes. I've always preferred it that way and have made it several times myself.
I like this meatless version and will alter it to exclude the oil and chicken stock.
I'm a bit leery because the Italian bacon or procuitto added so much flavor.

[Dr Winston O Boogie jr]

Originally Posted by senior citizen

It is a challenge.

Look in the bakery section of your supermarket for "artisan breads".......it won't be like the Italian or French breads of old, but it will be a lot better than what we find in the regular bread aisle.

Up here we have Price Chopper and Hannaford. Both have artisan breads with the hard crusty exterior and very textured inside (with holes).....not the fluffy cotton candy bread from the bread aisle.

Even so called "hero rolls" and "sub rolls" in the bread aisle are like "mush in the mouth".........hard to explain what's happened to hot dog rolls, hamburger rolls, etc.............we've started using Kaiser rolls for our hamburger buns.............since they took the trans fats or "something" out of the normal breads, they are all MUSH.

Bread used to be the "staff of life". Not any more.

Publix and Winn Dixie have a reasonable assortment of crusty breads in their bakery section. I don't know what the big problem is. Maybe I'm just not that fussy.