Sunday, January 24, 2010

Pasta e fagioli

Day 16: Fagioli Again

A rainy Seattle day combined with finally getting to those domestic tasks I have had on the to do list meant I wanted something really simple and basic for this meal. Pasta with beans (pasta e fagioli) is a traditional meatless Italian soup that is hearty and cheap. This variation did not include tomatoes, instead relies on the strong flavor of rosemary and garlic. It turned out quite nicely along side a rosemary loaf from Essential Baking Co:

Pasta e fagioli

2 cups dried white beans (great northern or cannellini), soaked overnight
6 cups water
1 head garlic, whole, top 1/2" cut off
3 fresh sage leaves
2 tbsp olive oil
1 medium onion, diced
2 celery stalks, diced
2 large carrots, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups dried whole wheat pasta (rotini or elbow)
2 tsp dried rosemary
salt and pepper to taste

In a pot bring 6 cups water, soaked beans, the head of garlic, and sage leaves and bring to a boil. Lower to a simmer and cook for 1-1 1/2 hours until beans are fully cooked. Turn off heat and allow beans to rest in the water while you do the remaining. In a soup pot heat olive oil and cook onions, celery, carrots and garlic until onions are translucent. Add rosemary and cook 2-3 more minutes. Add broth and pasta and bring to boil. Simmer until pasta is cooked. Add beans and cooking liquid. Take off heat, salt and pepper to taste.

Jay's review:

4 yums (out of 5)! Beans and pasta = great!