During the summer, most folks want to eat BBQ (obviously not this vegetarian) or salads. But sometimes I like a good hot meal – after all, we have air conditioning. This is Pasta Fagioli. My family pronounces it “pasta fasul.” However you pronounce it, it’s excellent.
Pasta Fagioli
Serves: 6-8
INGREDIENTS:
1/2 Onion, diced
1 Large carrot, diced small
1 Clove garlic, minced
1 16 oz. Can of crushed tomatoes
2 Sprigs of fresh basil, torn
1/4 Cup fresh parsley, chopped
2 Cans of cannellini beans, undiluted
5 Oz Ditalini pasta
Salt and pepper to taste
A pinch or two of red pepper (optional)
DIRECTIONS:
Begin by sautéing the onions in a hot saucepan, adding enough water so they don’t brown. Cook for a minute, then add the carrots and garlic with a little more water so that nothing burns or browns. When the onions become transparent, add the crushed tomatoes with half the can of water, along with the basil, parsley, black pepper and red pepper. Allow this to slow simmer for half an hour. Then add 2 cans of the cannellini beans along with its juice and allow this to continue simmering. Place pasta in boiling salted water and cook until almost done. It will continue to cook in the soup. Transfer the pasta to the soup pan with a slotted spoon or spider. Do not throw out the pasta water. Add 3-4 ladles of pasta water* (you don’t want it to be “soupy”) into the pan, stir and taste for seasoning. Add salt if needed.
*I did not have to add any ladles of pasta water. But if you want more sauce, you can certainly do that.
Serve with a piece of toasted sourdough or Italian bread to dunk.
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