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SHORT PASTA
Level 1
Forgiving Pasta Fagole Soup
Forgiving Pasta Fagole Soup
Serves 4-6 as main course
- a Marlene Samuels creation -
If you only know how to cook ziti or penne pasta in one size (that is, for the Big Sunday Meal) even when it's just the two or four of you, consider this forgiving makeover for the next day. It also has the added appeal of a one-pot meal when served with crusty garlic bread and a fresh garden salad.
2 cups cooked short pasta or casserole
4 cups chicken or beef broth
1 can cannellini beans with liquid
1 can peeled cut tomatoes
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 Tbsp. fresh parsley, chopped
1 onion, chopped
2 cloves cored, chopped garlic
2 stalks celery, peeled and finely chopped
½ cup dry white wine
1 Tbsp. olive oil
Salt and pepper to taste
½ cup grated parmesan cheese
Garnish: Consider topping with gremolata
1. In a heavy stock pot, heat oil on medium. Add chopped vegetables and herbs. Sauté lightly.
2. Add wine and broth. Increase heat and bring to a boil for one minute. Reduce to low, add all remaining ingredients except pasta, and stir to blend. Cover and cook for 30 minutes.
3. Add pasta and mix to blend. Add sausage now if using it. Cover and cook for 15 more minutes. Taste and adjust seasoning.
4. Serve topped with grated parmesan cheese.
Cooking tip: If using dried herbs, increase quantity from 1 to 1 ½ tablespoons.
Variations:
- Add browned, drained bulk sausage to the soup half way through the cooking process (a great dish for those negligible quantities of once cooked sausage!)
- Sauté fresh shelled shrimp in garlic butter and add to the soup just before serving.
