Tags
autumn, beans, dinner, food, foodie, lunch, pasta, pasta e fagioli, postaday2011, recipe, soup, vegetarian
When the stars make you drool, just-a like pasta fagioli, that’s amore…
Maybe I’m just an overly sensitive person, but with the shock of the flooding and the 10 year anniversary of 9/11, it has been an emotionally draining week. With the damp cold clinging to the autumn air and the soggy ground seeping through my shoes, it is soup time in my kitchen. So until the sun decides to finally show its face, the soup will warm my body, mind & soul.
This is not the Olive Garden copy cat recipe, so turn away now if that’s what you’re after. I’m trying for a bit more authentic. I’m pretty sure that this is a traditional peasant dish and therefore wouldn’t have meat in it… After all, the two namesake ingredients, pasta and beans, are the most inexpensive ingredients one could use. Modern recipes do add meat, but today I do not… (maybe when I need to make it a little heartier in the cold winter).
Ingredients:
3 c. cannellini beans, 3 c. red kidney beans, 1/2 lb. cooked radiatori, 1 c. diced tomatoes, olive oil, minced onions, garlic, 2 bay leaves, 1 grated carrot, 2 stalks of celery, 1″ chunk of pecorino romano, vegetable broth, a pinch of crushed red pepper flakes, fresh cracked black pepper.
Directions:
Warm olive oil in bottom of soup pot. Chop celery into small pieces and add to pot with onions. Saute until tender. Add broth and cheese and bring to a boil. Add remaining ingredients, reduce heat to low and simmer. Let stand for 10 minutes and discard bay leaves before serving.
Serve hot with a crisp salad and yeasty bread. Top with fresh grated cheese if desired.
What is warming you up today?
Sherri @ The Kitchen Prescription said:
Book marked this recipe. I’ve never made pasta fagioli before. Going to try out your recipe. Looks so good. What sort of mead would you add, if you were going to beef this up…hehe?
Sherri @ The Kitchen Prescription said:
uhhhh that would be *meat not mead!
Young Wifey said:
I usually add a spicy sausage, but prosciutto is popular! Mead might make a nice base for some other soups though…
Another Wifey said:
Yum!
Young Wifey said:
Thanks!
Elle said:
Delicious!
Young Wifey said:
It is!
Javi&Palace said:
Damn, yes… 11th September, what a gloomy day… poor inocent people. Sometimes life can be so unfair! Let’s hope to never have to witness such a terrible thing.
And yes, cooking delicious things like this one above, can be a way of cheering yourself up, right?
By the way…I’ll try! 😛
Young Wifey said:
I hope not!
And yes! Let me know how you like it!
Casey said:
My Nonna makes that!!! YUM! Sometimes she uses prosciutto or leftover meat or “gravy” in it! 🙂 I wanna make some now.
Young Wifey said:
I have heard of using leftovers in it! I bet her soup is fantastci!
saminacooks said:
Soup is always a comforting meal. I know what you mean about emotionally draining. I wish you and your family, all the best.
Young Wifey said:
Thanks Samina!
Rufus' Food and Spirits Guide said:
This looks delicious. And I was most certainly not after a copycat Olive Garden recipe. Hope this week is better for you.
Young Wifey said:
I figured you wouldn’t be after one. 🙂 Thanks!
ChgoJohn said:
I’ve never been to an Olive Garden so one of their recipes is probably the last thing I’d like to see. Besides, what I see here is a great recipe for a hearty meal.
Young Wifey said:
Thanks! 🙂
Kristy said:
This looks like a wonderfully comforting recipe! Perfect for this time of year…and the months to come.
Young Wifey said:
Definitely!
Kay aka Babygirl said:
I completely understand.. the flooding has taken it’s toll where I am as well. But today was a beautiful day and I hope you got to enjoy the sunshine. This Pasta Fagioli recipe looks absolutely amazing.
Young Wifey said:
Thanks Kay! I glad you made it through safely.