Pasta Fagioli

Another yummy dinner courtesy of the very awesome Cooks Illustrated.
Mike first introduced me to CI way back when we first met.
It’s been one of my favorite cooking resources ever since.
Plus their companion television program America’s Test Kitchen is amazing too. Long live PBS!

So, this here soup, or stew really, is delicious and hearty.
Soon after the first time I made it, it became a part of our regular rotating dinner menu.
It makes a HUGE pot, so I always freeze half. (It re-cooks beautifully with about a cup of added broth.)


I modified the recipe only slightly.
Changes such as instead of chicken stock, I used veggie.
And substituting pecorino romano for parmesan.
Since I was making a vegetarian version for us, this also meant omitting the bacon and anchovy paste completely. (They were ingredients in the original)
And honestly, having never eaten it with it, I have no clue what I’m missing!

My modified recipe:

2 T olive oil
1 medium celery rib, diced
1 medium carrot, diced (my addition)
1 small sweet or yellow onion, diced
1 small shallot, minced (my addition)
4-5 cloves of garlic, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
2 (14 oz) cans petite diced tomatoes, with juice
1 (15 oz) can cannellini (or northern) beans, drained and rinsed
rind/block of romano cheese (approx. 5 in x 1 in)
28 ounces veggie stock/broth
2.5 cups of water
8 ounces small pasta
1/2 cup finely grated romano cheese for topping/garnish

Everything is done in one pot, bonus!

Heat olive oil in large pot over medium/high.
Add carrots.
Add celery.
Add onion and shallot.
Cook until soft, about 8 minutes.
Add garlic, oregano, and pepper flakes.
Let cook for minute longer.
Add diced tomatoes.
Add rind/block of romano.
Add beans.
Cook for 10 minutes.
Add water and broth.
Bring to boil.
Add 1 tsp salt and pasta.
Let cook for another 10 minutes.
Take off heat, remove cheese rind, top with grated cheese and serve.

I served this with our favorite garlic bread.
Not homemade though. (I somehow always get iffy results on garlic bread.)
The brand is Alexia and they make a lot of great organic/natural prepared foods.

And now I have a whole batch of it already made in the freezer!
Yay for instance meals!
I can’t wait to have it again.


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