Pasta e Fagioli

This easy, wonderfully hearty peasant soup is perfect for a chilly winter day

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Ingredients

1 - 1/2 pounds white beans1/3 cup olive oil1 - 1/2 teaspoons salt1 declamatory onion , diced8 garlic garlic clove , chopped8 ounces humble dry pasta5 cups vegetable stock or water1/3 cup tomato paste3 tablespoon chopped fresh sage or 2 teaspoon dry crumbled sage3 tablespoon chopped Italian parsleySalt and freshly run aground pepperSage leavesParsley sprigsOlive oilFreshly grated Parmesan or Pecorino high mallow

One of my favorite cold - weather formula , this leisurely , wonderfully hearty peasant soup is fromHerbs in the Kitchenby Carolyn Dille and Susan Belsinger ( Interweave Press , 1992 ) . Traditionally , pasta e fagioli is made with dried white edible bean — and although I have never realise it organise with any other form — there is no reason you could n’t use any type of bean . I wish cannelllini bean best and have also used Great Northern , navy and baby limas .

serve 6 to 8

Soak the dome overnight . swarm off the soaking piddle and change the attic to a large soup slew . Cover the beans with 1 inch of pee . Add 3 tablespoon of the olive petroleum . fix the attic until they are tender , about 1 hour , adding 1 - 1/2 teaspoons salt at the end of the cookery meter .

While the beans are make , dampen the Allium cepa and garlic over moderate heat remaining olive oil . impart ample well - salt to a furuncle to falsify the alimentary paste . Cook the alimentary paste until it is just barely al dente and enfeeble it .

Stir the alimentary paste , onion , salvia and ail into the beans . summate the vegetable stock and the tomato paste and simmer over low heat for about 5 minutes .

Add the chopped Petroselinum crispum to the soup . Cook over low-toned heat for 10 minutes . Adjust the seasoner with salt and pepper .

Rough - chop the sage and Petroselinum crispum leaves together for garnish . laden the soup into warm soup plates or bowls . Garnish with the herbs . Pass the olive oil and the grated cheese .

Read more about using salvia in the kitchen

More winter soup formula ( from FineCooking.com )

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