Pasta e fagioli
Also known as pasta and bean soup, this hearty stew is a great opener to any meal. But be warned, sometimes guests enjoy it so much they never make it to the entrée!
Portions: Serves 10
Ingredients:
- 1 pound dried chickpeas
- 4 gallons vegetable stock
- 4 shallots
- 1 bulb garlic
- 2 celeriac (celery root)
- 2 pounds plum tomatoes
- 1/2 bunch fresh parsley
- 2 tablespoon olive oil
- 2 cups cooked bite size pasta of choice
- 1/2 cup fresh grated Asiago cheese
- Fresh cracked black pepper
Preparation:
Sort through the chickpeas, discarding any stones. In a large stockpot, simmer the peas in 2 gallons of the stock for approximately 2 to 3 hours, until the beans are tender. Drain. Peel and finely chop the shallots, garlic, and celeriac. Clean and chop the tomatoes and parsley. Heat the oil in a large stockpot over medium temperature. Sauté the shallots, garlic, and celeriac for 3 minutes. Add the tomatoes and sauté for 1 minute. Add the remaining stock, the chickpeas, and parsley. Let simmer for 1 hour, uncovered. Just before serving, stir in the pasta (and beans, only if canned are used). Sprinkle each serving with the cheese and pepper.
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