Quick Pasta Fagioli
photo by RecipeNut
- Ready In:
- 51mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 cloves garlic, halved
- 2 tablespoons olive oil
- 1 large carrot, pared and coarsely chopped
- 1 large onion, coarsely chopped
- 1 stalk celery & leaves, coarsely chopped
- 1 teaspoon leaf rosemary, crumbled
- 2 tablespoons tomato paste
- 2 (20 ounce) cans white kidney beans, undrained (cannellini)
- 1 (10 1/2 ounce) can condensed chicken broth
- 1 3⁄4 cups water
- 6 ounces small shell pasta, such as elbows,ditalini or small shells (*I use about 8 to 10 oz., by preference)
- 1⁄2 teaspoon salt (optional)
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup finely chopped parsley
- 1 tablespoon red wine vinegar
directions
- Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
- Remove garlic and discard.
- (I prefer to use chopped garlic and leave it in after browning).
- Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
- Add rosemary and tomato paste.
- Add beans with their liquid, chicken broth and water.
- Simmer uncovered, 2 minutes.
- Add pasta, stirring to distribute ingredients evenly.
- Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.
- (*With the 8 to 10 oz. of pasta, I cook for about 16 minutes).
- Remove pan from heat.
- Let stand, covered 10 minutes.
- Add salt, if necessary.
- Combine cheese and parsley in small serving bowl.
- Stir vinegar into soup, and ladle into warmed soup bowls.
- Serve with cheese-parsley mixture.
- *Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
- Plus it's a real time-saver!
- MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.
- Microwave, uncovered, at full power for 2 minutes.
- Remove garlic, add carrot, onion and celery.
- Microwave, uncovered, for 3 minutes.
- Add rosemary, tomato paste, undrained beans, chicken broth and water.
- Cover.
- Microwave at full power for 14 to 16 minutes or until boiling.
- Stir in pasta.
- Cover.
- Microwave at half power for 12 minutes.
- Stir in vinegar.
- Add salt, if necessary.
- Let stand, covered, 10 minutes.
- Serve with the cheese and parsley mixture.
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Reviews
-
I have never had fagioli before so did not really know what to expect... this soup was WONDERFUL! I agree with a previous review that the vinegar and parmesan cheese are really what made the flavor so outstanding. I left the garlic in, and grated the carrots rather that coarse chopping, but other than I followed the stovetop direction exactly.
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RECIPE SUBMITTED BY
Judith N.
United States