Pasta Fagioli
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 1medium onion, peeled and diced
- 1large carrot, peeled and diced small
- 2ribs celery, diced small
- 2¼cups dried white beans, soaked overnight and drained
- 3 to 4quarts chicken broth, homemade or low-sodium canned
- 4½cups water
- 1½teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- ¾pound small pasta, like orecchiette or elbow macaroni
- 3tablespoons chopped Italian parsley
- 2cups stemmed arugula, cut across into ¼-inch-wide strips
- 4plum tomatoes, seeded and diced
- 2teaspoons extra-virgin olive oil
- 2teaspoons red wine vinegar
- ¼teaspoon kosher salt
- 18¼-inch-thick slices French baguette, about 1 inch in diameter
- 1tablespoon extra-virgin olive oil
- 2tablespoons freshly grated Parmesan cheese
- 2red and 2 yellow bell peppers, roasted, peeled, cored and cut into thin strips
- ¾cup pine nuts, toasted
- ¾cup oil-cured black olives, pitted and coarsely chopped
- Basil-flavored olive oil (available at specialty food stores)
The Soup
The Salad
The Croutons
The Finishing Touches
Preparation
- Step 1
To make the soup, heat the oil in a large saucepan. Add the onion, carrot and celery and saute over medium heat until the onion is soft, about 5 minutes. Stir in the beans, 1 quart of broth and the water. Bring to a boil, lower heat and simmer until the beans are soft, about 1½ hours. Add 2 quarts of broth and season with the salt and pepper. Bring the soup to a boil, add the pasta and cook until al dente, about 8 minutes. Reheat before serving, adding more broth, if needed. Stir in the parsley and additional salt, if needed.
- Step 2
To make the condiments, preheat oven to 350 degrees. Toss together the arugula, tomatoes, 2 teaspoons of olive oil, vinegar and salt. Set aside.
- Step 3
Brush the bread rounds with 1 tablespoon of olive oil, sprinkle with Parmesan, place on a baking sheet and bake until the cheese is melted, about 5 minutes. Pile on a plate. Place the arugula salad, peppers, pine nuts and olives in separate bowls.
- Step 4
Ladle the soup into 6 bowls. Serve, passing the condiments, including the basil oil, separately.
Private Notes
Comments
i added spicy italian sausage.. so good
I added lots of garlic. Also I took a can of navy beans and smashed them up to add as a thickener. The soup was so rich and creamy tasting.
Some red pepper flakes and a couple of smashed anchovies add some extra dimension to this delicious stew. Cooking the beans in broth creates a soup base that already includes the bean broth for extra yummy. I’ll be making this again and again.
Some red pepper flakes and a couple of smashed anchovies add some extra dimension to this delicious stew. Cooking the beans in broth creates a soup base that already includes the bean broth for extra yummy. I’ll be making this again and again.
I added lots of garlic. Also I took a can of navy beans and smashed them up to add as a thickener. The soup was so rich and creamy tasting.
i added spicy italian sausage.. so good