Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Sunday, January 25, 2015

Pasta Fagioli

Pasta e fagioli means ‘pasta and beans’ in Italian.  It is often pronounced pasta ‘FA zool’ in America, but it is correctly pronounced pasta ‘FA jzoel ee’.  It is traditionally meatless.  However, I always make it with sausage or pancetta.  Like many other Italian-American favorites it started on the tables of poor immigrants as a filling dish made up of inexpensive ingredients.

Now Pasta Fagioli can be found in most Italian-American restaurants.  Every winter, I always make a big pot at least once a month.  It can be frozen and it tastes great the next day.  It also keeps you warm and fills you up.  Perfect on a cold day.

Servings: 6-8
Time:  Prep: 5 minutes; Cook: 30 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a can opener, large soup pot, a wooden spoon

  • Olive oil to cover the bottom of the pot
  • 1 small onion (½ cup)
  • 1 carrot
  • 1 celery stick
  • 3 cloves of garlic
  • 1 large sprig of fresh rosemary (1 teaspoon dried)
  • 3 sprigs fresh thyme (1½ teaspoon dried)
  • ¾ pound Italian sausage (optional)
  • 2-15 ounce cans white kidney beans
  • 1-15 ounce can of diced tomatoes
  • 4 cups low sodium chicken broth
  • 8 ounces ditalini pasta
  • Salt & pepper
Pasta Fagioli
The ultimate comfort food

  1. Roughly chop the onion, carrot, celery, and garlic. Drain the tomatoes.  Rinse and drain the beans.  Set aside.
  2. Cover the bottom of the soup pot in oil and heat on medium high.  Remove the sausage from the casing, cook and crumble, until it’s no longer pink.  (7 minutes)
  3. Add the fresh veggies and the herbs.  Sauté until the veggies are soft. (4 minutes)  Spoon off most of the fat.
  4. Add the beans, tomatoes, and broth.  Bring to a boil. Lower and simmer for 20 minutes.
  5. Turn the heat back up to a boil and add the pasta.  Boil for 8 minutes and turn off the heat.  Remove the herb stems if you used fresh herbs.  Taste and adjust the salt and pepper.  Allow to sit for 3 minutes as the pasta will continue to cook.
  6. Offer your guests hot sauce and crusty bread.  This taste great the next day.

No comments:

Post a Comment