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.
Source and licence
"Pasta and Bean Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pasta_and_Bean_Soup, revision 4518477), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pasta_and_Bean_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518477
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 large dash of premium olive oil
- 1 glass of dry white wine
- 5 cloves of garlic, peeled and chopped
- 1 onion, peeled and chopped
- 4 very red tomatoes, chopped finely or one tin (235 g) chopped tomatoes
- 3 large squeezes of Italian tomato purée
- 2 cans (235 g) borlotti beans
- 1 handful of fresh, chopped spinach (optional)
- 1 sprig of rosemary about 3 inches long
- 1 large handful of chopped parsley
- 1 ½ litres water
- 2 chicken stock cubes
- 1 pinch of salt
- 1 large pinch of freshly ground pepper
- 1 large pinch of cayenne pepper
- 5 handfuls of pasta shells or penne
- 100 ml single fresh cream (optional)
Method
- 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!