P.C.Pop with Pablo

Pablo’s Pasta e Fagioli Recipe

In Family, fatherhood, Food, Italian, Malavenda, Pablo Malavenda, parenting, Summer for Renewal, Tradition, Uncategorized on August 25, 2012 at 12:05 pm

This is one from my grandmother’s kitchen. It is a recipe from the old country — true Italian comfort food. Pasta e Fagioli can be found on the menu of many of the best Italian restaurants around — but the dish was a peasant dish served by frugal families. My grandmother’s version used salt pork or a ham bone for flavoring. My version is vegetarian (often vegan), high protein, and low fat. Pasta e Fagioli is a special treat for my family — and I hope it becomes that for you. For the whole story of my family’s Pasta e Fagioli tradition, READ the PC Pop Blog post: My Pasta Fazool Story (aka Pasta e Fagioli).


Pablo’s Pasta e Fagioli Recipe

Serves: 10-12


Ingredients:

  • 2 cups – onions, coarsely chopped
  • 2 cups – celery, coarsely chopped
  • 2 cloves – garlic, finely chopped
  • 4 cups (2 cans) – kidney bean (light and dark red)
  • 2 cans (28 oz.) – crushed tomatoes
  • 1 can (14.5 oz.) – diced or stewed tomatoes
  • 2 tbs. – olive oil
  • 2-4 tbs. – dried or freshly chopped parsley
  • onion powder/garlic powder, to taste
  • 28 oz. – water or broth
  • 1 cup – pasta (ditalini)
  • grated cheese
  • crushed red pepper
  • crusty Italian bread

 

 


In a large sauce pan, heat olive oil and onions. Saute onions stirring often until they begin to look translucent – about 2-3 minutes; then add garlic and celery. Continue to stir occasionally over medium heat for about 5 minutes (be careful not to burn onions or garlic). Optional – add other chopped vegetables.

Add kidney beans, parsley, onion powder and garlic powder – and combine ingredients by tossing well. Add crushed tomatoes and stewed tomatoes. Fill each empty tomato-can half-full with water or broth (approximately 28 oz. total) to get remaining tomatoes — add to the pan. Bring soup to a boil carefully; then reduce heat and simmer for 20-45 minutes, stirring occasionally.

For al dente pasta, 30 minutes before you are ready to serve, carefully bring the soup to boil. Then add the pasta, bring to boil again, cover and turn off heat. Let stand, covered for 20-30 minutes. Stir and serve with grated cheese, crushed red pepper, and crusty Italian bread. Fresh green salad with oil/vinegar or Italian dressing is a perfect accompaniment.


Buon Appetito!



This PC Pop Blog post is a part of a series called the Summer for Renewal. Read the other Summer for Renewal posts too.  They are as follows:


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