Pasta e Fagioli
Another meal for #MeatlessMonday which I think I am truly embracing (good for the heart and budget too). I know it is still really hot here in South Florida but sometimes you just want something that is nourishing, comforting and really delicious. I have been thinking about this soup for a few weeks and could not wait any longer. I made the red beans last night so it was pretty easy to put together today. But those canned red kidney beans will never fail you either. It was everything I was craving and satisfying for dinner with a fresh green salad.
Pasta e Fagioli
Ingredients
- 2 T. Olive Oil
- 1 T. Unsalted Butter
- 1 Bay Leaf
- 1 Med. Onion (diced)
- 1 Stalk Celery (diced)
- 1/4 Red Bell Pepper (diced)
- 1 t. Minced Garlic
- 5 1/2 C. Chicken Stock
- 2 Cans (14.5) Red Kidney Beans (drained and rinsed)*
- 3/4 C. Elbow Macaroni
- Salt and Fresh Ground Black Pepper**
- Pinch of Red Pepper Flakes (optional)
- 1/3 C. Freshly Grated Parmesan Cheese (optional
- Handful of Fresh Chives (snipped for garnish)
* I usually use dried red kidney beans (make the night before) / But it is still summer here
** Be careful with the salt if you are using Parmesan Cheese
Preparation
- Heat the butter and olive oil over medium heat; add the onion, celery, bell pepper, bay leaf and garlic and saute for about 4 minutes (onions and celery will be tender)
- Add the stock and beans; cover and bring to a boil over high heat; lower to a simmer and cook for about 10 minutes (remove the bay leaf)
- Remove 1 C. of the bean mixture and set aside to cool
- Add the macaroni to the pot and boil with lid on about 7 minutes
- While macaroni is cooking; puree the bean mixture in a food processor or use hand blender
- When macaroni is ready; add the pureed beans back into the soup and combine thoroughly
- Season with black pepper and red pepper flakes and heat thoroughly
- Serve in warmed bowls and garnish with cheese and chives (optional)
Serves 6-8
Recipe adapted from www.foodnetwork.com
