Recipe: Pasta E Fagiloi

Hi Sue,

Welcome to TKL! Here's another version of Pasta E Fagiloi that's very close to the way I make it. I sometimes like to precook the pasta al dente and stir it in near the end of the cooking time just to heat through, it's good either way.

Happy Cooking,

Betsy

Date: Tue, 29 Nov 1994 09:51:54 -0400
From: Maryj - EAT-L Digest

PASTA E FAGIOLI
From GOURMET October 1993

2 slices of bacon, chopped
1 small onion, chopped fine
1 garlic clove, minced
1 small rib of celery, chopped fine
1 carrot, sliced thin
1 1/2 cups chicken broth
a 16-ounce can white beans, rinsed well and drained
a 16-ounce can tomatoes, drained and chopped
1/3 cup tubetti or other small tubular pasta
2 tablespoons minced parsley leaves
fresh parmesan as an accompaniment

In a heavy saucepan cook the bacon over moderate heat, stirring, until crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining beans and the tomatoes, and simmer the mixture, covered, stirring occassionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan. Makes about 3 cups, serving 2 as a main course.

I myself put some of the juice from the tomatoes in the soup also. I also go as far as the carrot, celery, and broth stage and freeze it or put in the fridge. Then you can just add the beans, tomatoes and pasta when you are ready to eat. - Mary