"This traditional pasta and white bean soup is an Italian classic. Be sure to cook the pasta until just al dente. Keeping it a bit chewy or "toothsome" insures it maintains a low glycemic index (description courtsey of Dr. Weil's Optimal Eating Plan)." This is from the wonderful recipe collection of Dr. Weil. I highly recommend all of this dishes but especially this classic!
- 1 cup small dried white bean
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 10 cups water or 10 cups vegetable stock
- 1⁄2 teaspoon dried rosemary, crushed
- 1 cup small shell pasta (orzo or small shells)
- salt and black pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup freshly grated parmesan cheese
- additional extra virgin olive oil (optional)
- Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
- In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
- Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
- Raise heat to high, add the pasta, and cook until al dente.
- Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.
Oh, wow... I have been looking for a recipe that sounds like the Pasta Fagioli they had in Naples, It, when I was stationed there. Thanks so much! This sounds like it will be just the one. Will edit my review when I make the soup. I LOVED Pasta Fagioli.
I only soaked my beans for about 2 hours and did a parboil for about another 2 hours drained them and they turned out tender . I also used a whole sprig of fresh rosemary and no parsley I was out of it While they rest was simmering before adding the pasta I kept thinkng this is going to be bland and was thinking what can I add. Well was I wrong LOL I did a taste test and WOW so much flavour from something as simple as beans, onion and garlic. I did use chicken stock instead of veggie but only about 4 cups with another 1 cup of water during cooking added. I used pasta shells. This is an awesome soup and very inexpensive. A definite keeper especially since my DH ate TWO servings LOL I have a similar recipe in one of my cookbooks and was reluctant to try it . What a mistake LOL So yummy and a great snowy cold night meal I made this for the "My 3 Chefs" contest fall 2008. Thanks for posting