Monday, January 25, 2010
Monday: Pasta e fagioli
Pasta e fagioli - Italian tomato-based pasta and bean soup.
We improvised this particular variation on the classic Italian dish. First we sauteed one chopped onion and a couple minced garlic cloves in hot olive oil, then added about 24oz of frozen tomatoes from our CSA along with a can each of white and kidney beans, a cup or so of mezzi canneroni pasta (the type that look like small smooth tubes), and three or four cups of broth. For seasoning we added two bay leaves and a little dried oregano, although we'd have added more herbs if we'd had them. We let everything simmer until the pasta was cooked and the beans were heated through, then served with grated Parmesan.