Quick Recipes and Easy

Pasta & Bean Soup aka Pasta e Fagioli

Don’t you just like bean soup in the winter? This is an Italian version that we reckon is very excellent. Use any dried white bean you have. I particularly like the white kidney beans, but any of them will do. I also like the small tubular pasta that isn’t much larger than the beans. It holds some of the thick liquid and the size seems just right. Also, have lots of extra parmesan cheese at the table for stirring in at the last minute. Add some crusty bread and a salad and you’ve got a perfect winter supper.

2 T olive oil

1 small onion, diced

2 carrots, diced

1 large stalk celery, diced

3 garlic cloves, minced

1 1/2 cups canned tomatoes

2 cups white beans, cooked

3 cups chicken broth

1/2 lb small pasta

1/4 cup chopped parsley

1/4 cup parmesan cheese, grated

salt and pepper to taste

I prefer to pressure cook the beans which only takes about 45 minutes. You can cook beans in 3 times water to beans until tender, covered over medium heat, until done. If not using a pressure cooker, simmer over low heat until the beans are tender. If not using a pressure cooker, it should take at least an hour and a half.

Sauté the onions, carrots and celery in olive oil until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomatoes and simmer 5 minutes. Add pasta and cook until al dente. Add beans. Season with salt and pepper to taste. Add parsley. Adjust seasoning. Serve with generous parts of parmesan cheese and crusty bread.

Delight in!

Peggy Bloodworth, formerly a well traveled sales executive, left the corprate world to cook for others. Her passion for creative cooking is an obsession that she uses to entertain and make menus and recipes that are sure to please. You can find more information, recipes and food pictures at swankcatering.com swankcatering.com.



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