Monday, March 22, 2010
With the rain today, I definitely wanted some sort of soup, and for it's abundance of beans and pasta, I decided on pasta e fagioli... or, more commonly pronounced, pasta fazool! It's more soup-like when it's first made, but after you pop the leftovers in your fridge, the pasta tends to absorb more water and the dish becomes more stew-like. Yum! Serve this up with some parmesan if desired, crusty bread (if you don't mind the carbs, that is!) or some roasted spring veggies, like zucchini or asparagus.
* 1 cup tubettini pasta
* 2 cans white beans (I used navy instead of traditional cannellini)
* 3 tbsp. olive oil
* 1 medium yellow onion, diced
* 3 cloves garlic, minced
* 2 tbsp. rubbed sage
* 1 tbsp. rosemary leaves, chopped
* 1 small can tomato paste
* 4 cups low sodium vegetable stock
* salt & pepper to taste
1) In a medium saucepan, boil tubettini pasta until partially cooked, about 5 minutes. Drain and set aside. Mash one can of the white beans, with their liquid, in a mixing bowl until relatively smooth; set aside.
2) In a large saucepan, heat olive oil over medium heat; add onion and garlic and cook for 4 to 5 minutes, until translucent. Add the tomato paste, 1 tbsp. sage, and half the tbsp rosemary leaves to the pan, and stir for 2 to 3 minutes until softened and ingredients incorporate. Add the mashed beans to the pan and stir until incorporated. Add the vegetable stock, remaining can of beans (drained), salt, pepper, and remaining spices and stir. Allow soup to simmer for 10 minutes.
3) Add the pasta to the soup and cook for an additional 5 to 7 minutes, or until pasta is al dente. Adjust salt & pepper if desired, and add 1/4 cup water if needed to thin the soup. Serve hot.