More single digit tempera-tures outside and wild winds sucking out the heat inside. Time to whip up a hot pot of soup. Minimal cupboard contents dictated the following Italian comfort soup.
PASTA E FAGIOLI (Pasta Fazool)
3 Tbsp. olive oil
2 cloves garlic, chopped (more if anyone in the house is feeling poorly)
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 (28 oz.) can plum tomatoes or diced tomatoes
1 (15 oz.) can canellini beans or chick peas, drained
1 cup water
Seasonings: dried or fresh basil, parsley, salt and pepper to taste
1/2 lb. cooked gluten-free pasta (elbows or ditalini are traditional, but I used leftover fettucine)
Grated Romano or Parmesan
Heat oil in soup pot. Saute onion, carrots and celery for several minutes. Add garlic, taking care to keep heat low so garlic doesn’t get bitter. Saute several more minutes.
Add remaining ingredients, except for pasta. Simmer gently 15-20 minutes. Add pasta for the last five minutes of cooking to avoid mushiness. Top with grated Parmesan or Romano cheese. Serves 6.
Add remaining ingredients, except for pasta. Simmer gently 15-20 minutes. Add pasta for the last five minutes of cooking to avoid mushiness. Top with grated Parmesan or Romano cheese. Serves 6.
Mangia!
1 comment:
That sure does look great and sound excellent! And yes, in this area of the country it is darn cold and a soup like this would be most welcome right now! I hope you are not in that area that has 7 feet of snow.
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