Pasta Fagioli
photo by wicked cook 46
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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)
directions
- 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.
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Reviews
-
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
Tweaks
-
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