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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 362.0
  • Total Fat: 3.5 g
  • Cholesterol: 7.4 mg
  • Sodium: 114.4 mg
  • Total Carbs: 93.4 g
  • Dietary Fiber: 49.5 g
  • Protein: 35.1 g

View full nutritional breakdown of Pasta e Fagioli calories by ingredient
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Pasta e Fagioli

Submitted by: LEAKAY59

Introduction

I've tried several minestrone or pasta fagioli recipes. I found this one online and lightened it up by using smoked chicken and less olive oil than the original. I also doubled the number of servings, after really looking at how much this is going to make! I've tried several minestrone or pasta fagioli recipes. I found this one online and lightened it up by using smoked chicken and less olive oil than the original. I also doubled the number of servings, after really looking at how much this is going to make!
Number of Servings: 16

Ingredients

    1.5 cups dried kidney beans
    12 cups of water
    3 large potatoes
    1 Tbsp dried rosemary
    2 whole dried bay leaves
    1/2 tsp crushed red pepper
    3 Tbsp olive oil, divided
    1 medium onion, chopped
    4 cloves garlic
    1/2 cup shredded carrots
    1/2 cup loosely packed fresh parsley
    1 cup diced tomatoes
    1 grill-smoked chicken leg, skin and bone removed, diced
    1 cup dry ditalini pasta
    Salt and pepper to taste
    1/4 cup shredded Parmesan cheese

Directions

Pick over the beans, discarding any stones or other objects and any beans that are discolored. Soak the beans in a cool place for at least 8 hours or overnight.

Drain the beans and transfer them to a deep, heavy 4- or 5-quart pot. Add the water, potatoes, rosemary, bay leaves, and red pepper and bring to a boil over high heat. Lower heat to medium and cook, stirring occasionally, for 30 minutes.

Put the garlic, carrots, parsley and half the olive oil in a blender or food processor and blend until smooth. This is called trito.

In a medium-size skillet, heat remaining olive oil over medium heat. Add the onion and cook, stirring often, until light golden, about 6 minutes. Stir in the trito and continue cooking until fragrant and very lightly browned, about 2 more minutes. Add the crushed tomatoes and simmer for 10 minutes.

Scrape the tomato mixture into the soup pot. Add smoked chicken. Continue simmering until the beans are tender, about 1 hour.

As soon as the potatoes are cooked, transfer them to a bowl, mash them roughly, and return them to the pot. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Return the soup to a boil before continuing.)

Stir in the pasta. Cook, stirring often, until the pasta is tender, about 10 minutes.

Remove the soup from the heat and season it with salt and pepper to taste. Let it stand for 5 minutes, then serve in warm bowls, sprinkled with the grated cheese.

Original recipe said this serves 8 - those are BIG bowls! I made it to serve 16! Add a warm crusty bread and dinner is sooo done!

Number of Servings: 16

Recipe submitted by SparkPeople user LEAKAY59.






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