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Yield: Serves 6
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| Of all the many Italian soups, this is certainly the most famous, and it is common to a number of regions. There are paste e fagioli in Fruili, Veneto, Lombardy and Tuscany, almost all made by the same method - the beans are cooked first, some of them pushed through a sieve to increase the density of the broth, and the pasta added at the end. |
RECIPE INGREDIENTS
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DIRECTIONS
Cook the beans in the water, slightly salted, for 1 hour.
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Remove a couple of ladlefuls of beans and puree in a blender with the tomatoes. Set the remaining beans aside in their cooking liquid.
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Put 1 cup olive oil in a saucepan, add the rosemary and cook gently to flavor the oil; discard the rosemary. Add the garlic and parsley and the tomato and bean puree. Stir to mix.
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Add the rest of the beans and their cooking liquid. Stir in the pasta. Check for salt. Cook until the pasta is just slightly al dente and the soup has a creamy consistency.
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Drizzle 1 tablespoon olive oil in a thin stream over each serving, and add pepper if desired.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Calories: | 1087 |
Fat. Total: | 56g |
Carbohydrates, Total: | 113g |
| Cholesterol: | 0mg |
Sodium: | 414mg |
Protein: | 37g |
| Fiber: | 25g |
% Cal. from Fat: | 46% |
Fat, Saturated: | 0g |
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