Piper requested pasta fagioli for dinner last night. Again. In the perfect Piper world, any kind of pasta with any kind of bean in any kind of broth would be served for breakfast, lunch, and dinner. Probably snacks, too. Here’s how I make mine:
Bring to a simmer 4 cups water, 1 can tomato paste (6 oz.), 1/4 cup olive oil, 2 tbsps dried basil, and a dash of red pepper flakes (Piper actually likes it spicy). Simmer for 30 minutes. Add 3 cans drained cannellini beans. Simmer another 30. Cook pasta (I use elbow or shells). Add salt and pepper to taste. You can also add chopped spinach or kale. Serve it all up topped with parmesan. Yum.
Last night Piper ate two heaping bowls. Then she begged for a third. Halfway through it, she ran to the couch, splayed herself on it, and announced “Just a minute! I’m digesting!”
Do you cook the pasta separately, then add to the soup? This sounds so good.
It’s so good and so easy. Pasta MUST be cooked separately. Pasta and broth never mix until they hit the bowl. I store them separately, too, or it all turns into a mushy pot.
that makes a lot of sense–I have had mushy pasta and it is terrible
So true. I used to tease my Italian husband about his fussiness over pasta. He is completely right, though. The pasta just soaks it all up and you have mush. I always add a dash of olive oil to the water and when draining to keep the pasta from sticking. Works well.
thank you for the hints