Sorta Pasta E Fagioli

Sorta Pasta E Fagioli you ask?
Well, my original plan with this recipe was obviously to create a delicious bowl of pasta e fagioli. I did my usual research and put together this recipe under the assumption that I was creating an authentic bowl of the classic Italian "Pasta & Beans". Well y'all, my recipe didn't really scream Pasta E Fagioli the way that I'd hoped. However, what I was left with was a delicious, rich, tomatoey bowl of hearty soup that was absolutely delicious.

That's why there is no other name for this soup that seems appropriate. It's sort of what I was going for, but super delicious nonetheless. I hope ya'll enjoy this recipe, regardless of the original mistake, it's pretty fabulous :D.

Sorta Pasta E Fagioli




​Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 6 Servings

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1. Begin heating the EVOO in a large saucepot set to medium heat. Drop in the pepper flakes and garlic. Once they start bubbling away, add in the onion, celery, carrot, and a liberal amount of sea salt & cracked pepper. Stir and cook 6 – 7 minutes.

 

1. Stir in the tomato paste & red wine vin, and continue to cook for another minute or so. Pour in the crushed tomatoes, rinse the can out with 1 C water and add that along with the broth. Stir and bring to a boil.

 

1. Scoop half of one of the cans of beans into a medium sized mixing bowl. Add 1 C of the liquid from the soup to the bowl with the beans and puree using an immersion blender until thick and smooth. Return this creamy mixture to the pot along with the remaining beans, ¾ of the chopped parsley, dry pasta, oregano, thyme, and 1 Tsp. sea salt. Stir, reduce heat to medium low, cover, and simmer for 20 - 25 minutes or until pasta is tender.

 

1. Stir in the juice of the lemon, remove the bay leaf and thyme sprigs, and adjust salt / pep if desired.

 

1. For service, garnish each bowl with a drizzle of EVOO, some freshly grated grana Padano cheese, and the remaining chopped parsley. ENJOY!

 

                Grocery List

• 4 Tbsp. EVOO
• 1 Yellow Onion, chopped
• 2 stalks Celery, chopped
• 1 Carrot, peeled & chopped
• 4 cloves Garlic, crushed & minced
• 1 Tbsp. Tomato Paste
• Splash Red Wine Vin
• 796ml can Crushed Tomatoes
• 1 C Water
• 4 C PC Brand Plant-Based Chicken Broth ( or 4 C Vegetable Broth)
• 2x 540ml can White Beans, drained & rinsed
• ¾ C Dry Ditali Pasta
• 1 Tsp. Red Pepper Flakes
• ½ Tsp. Dried Oregano
• 2 Sprigs Fresh Thyme
• 1 C Fresh Parsley, chopped
• 1 Bay Leaf
• 1 Tsp. + Sea Salt
• Cracked Pepper
• 1 Lemon
• Grana Padano (optional)