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Casey’s Pasta Fagioli – Recipe Corner

Pasta Fazoooool fa dinnaaa!

*makes exaggerated Italian hand gestures*

The weather is getting chilly here in NJ and nothing says “curl up on the couch with a blanket near a cracked open window” like a nice big bowl of pasta fagioli!

Incase you need a little lesson in Italian, Pasta Fagioli literally translates to Pasta and Beans which are the two main ingredients in this dish!

Super simple supper coming at ya…

Casey’s Pasta Fagioli –

1/3 cup of Olive Oil

1 1/2 cups of onion, small diced

2 large carrots, small diced

3 stalks of celery, small diced

6 cloves of garlic, minced

1 cup of bacon or pancetta diced and cooked, fat as well

2 quarts of chicken broth

2 14oz cans of chopped tomatoes

3 19oz cans of cannellini beans, drained and rinsed

2 cups of small uncooked pasta (I use Ditalini)

1/2 cup of fresh parsley, chopped

1/3 cup of celery leaves, chopped (optional)

1/4 teaspoon of red pepper flake (optional)

salt and pepper to taste

grated parmesan to serve (optional)

  1. In a large pot, heat your oil over medium. Add in the onions, carrots and celery, sprinkle with salt and pepper.. stir and cook until softened.
  2. In a separate frying pan, cook your bacon, once crisp.. add the bacon and any fat rendered into the pot with the vegetables. (If you desire, cook this first in the pot and then begin from there.. However I enjoy cooking it separate! I feel like it cooks better and I can get rid of any fatty or overcooked pieces!)
  3. Add in the garlic and stir until fragrant.
  4. Next add in the chicken broth, tomatoes, and beans. Stir and bring to a boil.. reduce to a simmer and cover for 15 minutes.
  5. After that, using an emersion blender if you have one, blend the soup.. You want to blend at least half of the beans (I like to blend 3/4 of them, but thats my preference) If you do not have one, spoon at least half of the soup into a blender or food processor and pulse. If you have none of these, use a potato masher to mash up the beans. #MakeItWork 😉
  6. Add in the pasta, celery leaves, parsley, pepper flake and salt/pepper (I added in a tablespoon of salt and half a tablespoon of black pepper and a dash more of the red pepper flake, but I like it very seasoned! Taste and make it to your liking 🙂 )
  7. Cover and let it simmer for another 10/12 minutes until pasta is al dente.. make sure to mix it up every so often so it doesn’t stick!

You can serve this as is, or get fancy and sprinkle some good Olive Oil over the top, add some chopped fresh parsley and grated parmesan!

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xoCasey

 

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