Italy / Soup
Pasta and Bean Soup
Pasta and bean soup (pasta fagioli) is a true classical Italian peasant dish, again overcomplicated all too often by highfallutin' chefs. But made properly, with simple ingredients, and maybe left to infuse in the pot for 24 hours, you have one of the most delicious and hearty soups imaginable.
Ingredients
- olive oil, premium; generous dash1 dash
- white wine, dry1 glass
- garlic, peeled and chopped5 clove
- onion, peeled and chopped1
- tomato, very ripe, finely chopped; or 1 tin (235 g) chopped tomatoes4
- tomato purée, Italian; generous squeezes3 squeeze
- borlotti beans, 235 g as stated2 can
- spinach, fresh, chopped; optional1 handful
- rosemary, about 3 inches long1 sprig
- parsley, large handful, chopped1 handful
- water1 1/2 l
- chicken stock cube2
- salt1 pinch
- pepper, large pinch, freshly ground1 pinch
- cayenne pepper, large pinch1 pinch
- pasta shells, or penne5 handful
- single cream, fresh; optional100 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat the olive oil in the pan, add the chopped garlic and onions, and fry gently for about 3 minutes until translucent but not coloured. Add the cayenne pepper and mix well in the pan.
Add the glass of white wine and allow to evaporate slightly.
Add the water, the stock cubes, the tomato paste, pepper, salt, pasta, and the 2 tins of beans, and allow to simmer gently for as long as the pasta needs to cook (see packet) stirring occasionally.
Once the pasta is al dente, stop the cooking process, add the chopped parsley and the cream, and stir in well.
Add the rosemary sprig, and allow the whole thing to infuse for about 2 hours.
Buon appetito Wikibookians!
