Recipe Here’s a quick and easy meal for a cold day
Pasta e Fagioli, the classic Italian hodgepodge of pasta and beans, is often dubbed “pasta fazool” in the U.S. The easy recipe given here isn’t the classic Italian dish that often showcases diced pancetta or prosciutto, the rind of a Parmesan wedge, as well as a boatload of fresh herbs.
This lazy-day version that uses ingredients that I usually have on hand in the fridge and the pantry. It makes a dandy emergency meal on cold days. I like to serve it with garlic toast and a mixed green salad.
Lazy Day Pasta e Fagioli
Yield: 3 servings
INGREDIENTS
2 slices bacon, chopped
1 small yellow onion, finely chopped
1 large garlic clove, minced
1 stalk celery, finely chopped (include leaves if present)
1 carrot, trimmed, finely chopped
2 cups chicken broth, plus more as needed
1 (15.5-ounce) can cannellini beans, drained
1 (14.5-ounce) can diced tomatoes, preferably “Italian style” with basil, garlic, and oregano
1/3 cup small tubular pasta such as ditalini (sometimes labeled “salad macaroni”)
Optional: hot sauce to taste, such as Frank’s RedHot
Garnish: 2 to 3 tablespoons finely chopped Italian parsley
To pass at table: Grated Parmesan
PROCEDURE
1. In Dutch oven or large saucepan, cook bacon on medium heat until starting to brown, stirring occasionally. Remove all but about 1 tablespoon of fat. Add onion and garlic; cook in bacon fat until onion starts to soften, about 3 minutes, stirring occasionally. Add celery, carrot, and broth. Simmer, covered, for 5 minutes on medium-low heat.
2. Meanwhile, drain beans. Put about 1/3 of the drained beans in a small bowl or glass measuring cup with a handle. Coarsely mash beans with a fork. Add whole beans, and mashed beans to onion mixture. Drain off approximately 1/3 of liquid in the can of tomatoes and add the partially drained tomatoes to mixture. Stir and bring to simmer; cover and simmer 5 minutes. Stir in pasta, partially cover and simmer 10 minutes. Allow to rest 5 minutes, covered. Add more broth to attain desired consistency; I usually add about 1 cup. Taste. Add hot sauce if desired. It probably doesn’t need any salt because the beans and bacon are salty, but the choice is yours. Reheat. Ladle into soup bowls and garnish with parsley. Pass Parmesan at the table.
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com