Pasta e Fagioli
Pasta e Fagioli is a classic Italian dish, literally meaning “pasta and beans” sautéd with aromatics and garlic, and simmer with broth. This dish uses ditalini, which is a classic choice, but you can also use tubetti, conchigliette, orzo and elbow, and cook it with mild and creamy beans for the texture.
Pasta e Fagioli
Pasta e Fagioli is a classic Italian dish, literally meaning “pasta and beans” sautéd with aromatics and garlic, and simmer with broth. This dish uses ditalini, which is a classic choice, but you can also use tubetti, conchigliette, orzo and elbow, and cook it with mild and creamy beans for the texture.
アプリでひらく作り方
- 1
Oil in a Dutch oven (3.5qt) over medium heat.
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- 2
Add pancetta and cook for 3-5 minutes.
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- 3
Add onions/carrot/celery and cook until they are tender.
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- 4
Add garlic and cook until it's fragrant.
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- 5
Add white wine and cook until nearly evaporated.
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- 6
Add diced tomato with juice and cook for a couple minutes.
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- 7
Add water/beans/bouillon/pepper/oregano/thyme/rind/bay leaf.
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- 8
Bring to a boil and reduce heat to a gentle simmer.
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- 9
Cover and cook for 20 minutes, Stir occasionally.
- 10
Mean while, cook pasta in a large pot of boiling water.
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- 11
Reduce pasta cooking time by 1min, drain and add to soup.
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- 12
Add baby spinach and stir and cook until the spinach wilts.
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- 13
Stir in lemon juice, taste and season with salt and pepper.
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- 14
Turn off the heat, remove parmesan rind and bay leaf.
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- 15
Ladle the soup into bowls, top with grated parmesan. Serve.
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コツ・ポイント
Cooking the al dente pasta in the soup to let it absorb the flavorful broth. Add lemon juice to brighten up the soup.
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