Well, Winter has finally arrived in Maryland this past
weekend. SO, I decided a nice
Pasta Fagioli would be a great and yummy weekend staple in the fridge. Normally, I am all about shortcuts but
I have to admit that when you have the time and are going to make beans start
with dried and soak them overnight.
It makes a huge difference in the final product. The beans will be creamy on the inside and retain just enough resistence as you bite into them.
I have never really made pasta fagioli but I do love
it. So I started on Friday night
by soaking a bag of cannelleni beans overnight in cold water. The next day I rinsed them off and
started making the soup… very standard here: Start by sautéing the aromatics in Olive Oil.
Chopped Onions
Chopped Celery
Chopped Carrots
Chopped Garlic
Soaked Cannellini Beans
Chicken Broth
Bay Leaves
Dried Oregano
¼ jar of Marinara Sauce
And start simmering!
Once the beans were tender I tossed in some partially cooked ditalini
(or any small pasta). I like
partially cooking the pasta so that it can finish in the soup, some starch will
be released and bring together the soup and the pasta will soak up some of the
stock as well. I grated some
Parmesan over just before serving, you could add a little chopped parsley as
well. It came together and was the
best thing for this chilly weekend.
It was gone by Sunday night!
No comments:
Post a Comment