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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy

Pasta and Bean Soup (Pasta e Fagioli)

Serves 6 · 180 minutes

There are as many ways of preparing pasta e fagioli (or basta fazool if you come from southern Italy) as there are Italians. In 1940's Brooklyn, all the Italians would have it every Friday night because it is meatless. Usually it is a soup dominated by tomatoes. This recipe, in contrast, is the consistency of a stew, and is dominated by the umami flavor.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 pound dried white beans
  • 1 cup olive oil
  • 1 whole clove of garlic, unshelled
  • 1 bay leaf
  • 1 teaspoon or more crushed or ground hot red pepper
  • Fresh parsley
  • ½ pound small diameter macaroni (whole wheat is best)
  • Salt to taste

Method

  1. Put washed beans in salted water (3 parts to 1 part beans).
  2. Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.
  3. Do not drain beans, but bring to a boil.
  4. Skim off foam and add oil, garlic and bay leaf.
  5. Simmer for about 2 hours, or until tender.
  6. Cook pasta for 6–7 minutes, but don't let it get too soft.
  7. Drain pasta and save some of the water.
  8. Stir pasta and red pepper into beans and simmer until pasta is al dente, adding some of the saved water if necessary.
  9. Garnish with red pepper to taste and parsley.