Italian recipes

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.

Irene Milito

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Published by

Irene Milito

4 years ago

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