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Pasta Fagioli (Pasta Fazool)
Pasta Fagioli (Pasta Fazool)

From: (JohnB)
I've been searching for a while for a recipe for this soup as it was
served in a number of restaurants in the Brooklyn/New York city area a
lot of years back.
It was not like the a number of the current recipes for this dish,
which are almost like a minestrone soup with a number of ingredients.
It was very thick, garlicy, pinkish orange in color and only seemed to
have the canelini beans and pasta.

Pasta And Beans Pasta Fazool
Puglia
Preparation - Medium
Serves 4
A very simple dish, soupy enough to be served in bowls rather than on
plates.

1 cup dried white beans, such as cannellini or Great Northern, soaked
overnight, or use the *quick-soak method
4 TBSP fruity extra-virgin olive oil, plus more for serving
1/2 medium onion, coarsely chopped
1/2 medium carrot, peeled and coarsely chopped
1/2 celery rib, coarsely chopped
1 -2 garlic cloves to taste, minced
1/2 cup finely chopped ripe plum tomatoes or canned whole plum tomatoes,
drained
1 fresh rosemary sprig, finely chopped
about 3 1/2 cups boiling water
1/3 package (lb) fusilli, small pasta shells, small ziti, or fettuccine or
tagliatelle broken into roughly 2-inch lengths
salt and freshly ground black pepper to taste 1/4 cup minced flat-leaf
parsley
freshly grated Parmigiano cheese for garnish

Drain the beans and set aside. Heat the oil in a large heavy saucepan over
medium heat and gently sauté the onion, carrots, celery, and garlic until
the vegetables are soft but not brown, about 10 minutes. Add the beans to
the vegetables along with the tomatoes, rosemary, and about 3 cups boiling
water. Bring back to a boil, reduce the heat, and simmer, covered, until
the beans are tender - 1 to 1 1/2 hours, depending on the age and size of
the beans. Add more boiling water from time to time as necessary: the
beans should always be covered with simmering liquid. When the beans are
very tender, transfer about 2 cups beans and their liquid to a food
processor and process to a thick puree. Or put them through the medium
disk of a food mill. Stir the puree back into the beans. Add the pasta and
another cup of boiling water to the beans in the pot. Cook, stirring
constantly, until the pasta is tender, about 10 minutes. Remove from the
heat. Taste and add salt and lots of black pepper. Serve in a warm soup
tureen or in individual warm bowls, garnished with a drizzle of olive oil,
a sprinkle of parsley, and some parmigiano. Pass more cheese and olive oil
with the soup. Most beans and legumes should be soaked before cooking -
lentils are a notable exception. To soak them, simply place them in a bowl
with twice their quantity of fresh cool water. Set aside overnight. In the
morning, discard the soaking water and start the cooking process with
fresh water.

Pasta Fazool

1 lb. dried white Navy beans (other dry beans may be used)
Water
2 Tbsp. flour
Olive oil
2 cloves garlic, crushed
1 lg. onion (at least 6 oz.)
4 lg. stalks celery, with leaves
3 med. carrots
1/4 lb. (1/2 c.) butter
1 can (28 oz.) tomatoes
1/2 cup chopped parsley, firmly packed
2 cans (10 1/2 oz. each) condensed beef broth
Salt
1/4 tsp. ground black pepper
1 Tbsp. dried basil OR 1/3 cup chopped fresh basil leaves
8 oz. smallest macaroni shells (elbow or other sm. macaroni may be used)

Soak beans overnight in cold water; rinse and drain. Place beans in a
large
pot, add flour plus 3 tablespoons of olive oil and shake until beans are
coated. Add 2 quarts warm water and the garlic; cover and simmer for 1 1/4
hours.
Meanwhile, coarsely chop onion, celery and carrots. Saute vegetables in 2
tablespoons olive oil and butter in large skillet for 5 minutes. Add
tomatoes and parsley; cover and simmer for between 30 to 45 minutes. When
beans are done, add sauteed vegetables, beef broth, 1 teaspoon salt, black
pepper and basil. Simmer for 15 minutes. Add water if necessary, to
achieve
desired consistency.
Meanwhile, add 1 tablespoon salt to 3 quarts rapidly boiling water.
Gradually add macaroni so that water continues to boil. Cook uncovered,
stirring occasionally, until just tender. (Don't overcook.) Drain macaroni
and add to soup; stir gently to mix. Garnish with parsley, if desired.
Serve
with crusty Italian bread.

Linda in Tennessee

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