Pasta e Fagioli (Pasta & Beans Soup) with Beef & Vegetables
Pasta e Fagioli. The name sounds posh. I google it up and learn that pasta e fagioli means pasta and beans soup. I always love this sort of one-pot pasta soups and stews. They are the epitome of comfort food.
I've cooked these before: Double Cheese Pasta Stew and Chicken & Vegetables Cheesy Pasta Stew.
Over here at I Heart Cooking Clubs, it's Pot Luck week and we can choose to cook anything from these chefs: Diana Henry, Nigella Lawson, Mark Bittman, Giada de Laurentiis, Jamie Oliver, Tessa Kiros, Rick Bayless, Madjur Jaffrey, Yotam Ottolenghi, Donna Hay, and Nigel Slater.
Last month's pot luck, I cooked Giada's Hearty Meatball Stew for Christmas eve dinner. It was good! This month, I cook Giada's Pasta e Fagioli. I really love her family-oriented Italian dishes. Most importantly, my 17-month toddler loves pasta dishes!
Recipe adapted from here.
Note: My modifications in orange.
4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped (I used beef slices)
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth (I used beef broth)
2 (14.5-ounce) cans red kidney beans, drained and rinsed (I used cannellini beans)
3 cups mixed chopped vegetables (potato, carrot, red & green bell pepper, celery, leek, shiitake mushrooms)
3/4 cup elbow macaroni (I used small shell pasta & animal-shaped pasta)
Freshly ground black pepper
Pinch red pepper flakes, optional (omitted)
1/3 cup freshly grated Parmesan (omitted)
1 tablespoon extra-virgin olive oil
1. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine.
2. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add onion, garlic, and beef and saute until the onion is tender, about 3 minutes.
Note: I used a slow cooker and here's what I did. After stir-frying over the stove, I transferred the beef, onion, and garlic into a slow cooker and add broth, beans, vegetables, and sachet of herbs. Then I covered the slow cooker and switched on High mode for two hours until the vegetables became very tender. The herbs sachet was discarded at this point. Cooking resumed for another 1.5 hours.
3. Add pasta and simmer for another 30-45 minutes. Season the soup with ground black pepper.
4. Ladle the soup into bowls and drizzle with extra-virgin olive oil just before serving.
|All the healthy ingredients in one pot.|
|These are the small vegetable shell pasta I used.|
|I love their colors!|
|Adding the pasta.|
|Adding the animal-shaped pasta.|