Friday, March 21, 2008

Pasta e Fagioli

Or, as we have come to call it, Pasta with Flatulence. This is an amazingly yummy dish and it is incredibly easy (one of those dump it all into a pot and simmer type recipes) but be forewarned, the family who eats this together will later make music together. Get my meaning? The original recipe came from Epicurious but I modified it to make it more soup-like. I really love soup. So here goes:

A couple Tablespoons olive oil (just enough to saute the garlic in)
2-4 garlic cloves, minced (garlic is to taste and I really love garlic so I usually double the original called for amount of 2 cloves)
1 16-ounce can Italian plum tomatoes, chopped (or just get the pre-diced ones, that's what I do - do NOT drain, and with Italian herbs is fine, too)
2 Tablespoons minced fresh parsley (or 2 teaspoons dried)
1/2 teaspoon dried, basil
1/4 teaspoon dried, oregano
1 15-ounce cannellini beans (white kidney beans), rinsed, drained (this is where the music comes from)
2 (or so) cups strong beef broth (this is my own addition entirely, weak broth will ruin the soup, leave out completely if you want basically pasta with sauce)
salt and pepper (I often forget these and don't even notice)
8 ounces (or whatever) elbow macaroni, freshly cooked
Grated Parmesan

Heat olive oil in sauce pan over medium heat. Add garlic and saute until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up large pieces with the back of the spoon, about 15 minutes. Add beans and cook until heated through, about 5 minutes. Add salt and pepper. Add pasta and broth to desired consistency. (When stored it will lose broth so just add more beef broth as needed to leftovers.) Serve allowing each person to sprinkle with Parmesan.

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