I made my pasta y fagioli soup the other day. My friend had Luke over for the whole afternoon, so I decided to double the batch and give her half, so she didn’t have to cook dinner.
A few days later she texted me telling me thanks and what was the recipe for the soup? HA! This is one of my downfalls as a cook. The best recipes I have, the ones where people ask me how to do it…are the ones I make up as I go along! And the soup is soooo easy, it’s embarrassing to take any credit for it.
But afterall, isn’t that the best kind? Simple and delicious?
And good enough to share with a friend…
So here is my best attempt at actually writing down the recipe.
Karen’s Pasta Y Fagioli (Pasta and Bean Soup)
1-2 onions, minced
2-3 cloves of garlic, minced
1 can crushed tomatoes (28 oz)
about 1 c. elbow or ditalini noodles
1 can canellini beans
Cook the garlic and onions in some extra virgin olive oil for a few minutes until nice and fragrant. Add the crushed tomatoes, beans, and chicken stock. This is where it gets tricky to explain…I add the stock until it looks like the consitency I want (a little waterier than I want the end result) because later when I add the noodles, they absorb lots of liquid. Season with some salt and pepper. Bring to boil. Reduce heat and simmer about an hour. Add noodles and increase heat slightly again. When noodles are just tender, soup is done! Caution: The noodles will absorb liquid, so leftovers will be more like a stew than a soup! Just add more stock if needed.
A great go-to recipe on a cool fall day. Serve with some homemade bread or a salad and you have a great meal!
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