Pasta and Bean Soup (Pasta e Fagioli)
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.
Source and licence
"Pasta and Bean Soup (Pasta e Fagioli)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pasta_and_Bean_Soup_(Pasta_e_Fagioli), revision 4525005), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pasta_and_Bean_Soup_(Pasta_e_Fagioli)&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 4525005
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 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
- Put washed beans in salted water (3 parts to 1 part beans).
- Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.
- Do not drain beans, but bring to a boil.
- Skim off foam and add oil, garlic and bay leaf.
- Simmer for about 2 hours, or until tender.
- Cook pasta for 6–7 minutes, but don't let it get too soft.
- Drain pasta and save some of the water.
- Stir pasta and red pepper into beans and simmer until pasta is al dente, adding some of the saved water if necessary.
- Garnish with red pepper to taste and parsley.