{"id":461,"date":"2011-11-09T19:03:33","date_gmt":"2011-11-09T19:03:33","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=461"},"modified":"2011-12-22T01:04:11","modified_gmt":"2011-12-22T01:04:11","slug":"pasta-e-fagioli-perfect-soup-for-a-cold-winter-day","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=461","title":{"rendered":"PASTA E FAGIOLI ….. PERFECT SOUP FOR A COLD WINTER DAY"},"content":{"rendered":"

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This was the view from my kitchen window the other day. It is unusual.\u00a0 Snow!\u00a0 \u00a0 We look West to the Fraser River, and\u00a0 I frequently see ships going up and down the river.\u00a0\u00a0 They seem\u00a0 to be sailing\u00a0 through the fields.\u00a0\u00a0\u00a0 The perfect soup for this frigid day ,\u00a0 Pasta e Fagioli.\u00a0\u00a0\u00a0 My go- to reference book for Italian home cooking is The Silver Spoon published by Phaidon press.\u00a0\u00a0 This enormous volume was a birthday gift from my grandchildren.\u00a0 I combined a couple of recipe for this Italian soup – which has as many variations as there are cooks.\u00a0 It’s chock full of pasta, beans and vegetables, making it a hearty one-dish meal.\u00a0 Perfect for the coldest winter day ever.<\/p>\n

PASTA E FAGIOLI\u00a0 Yields 16 cups: serves eight.<\/p>\n

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8 slices bacon, cut crosswise into 1\/4-inch wide strips,\u00a0\u00a0\u00a0\u00a0 3 medium onions, finely chopped,\u00a0\u00a0\u00a0\u00a0 3 medium cloves garlic, minced,\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 tsp. dried rosemary,\u00a0\u00a0 a generous sprinkle of red pepper flakes<\/p>\n

2 quarts low salt chicken broth preferably home made,\u00a0\u00a0\u00a0\u00a0 two 19 oz cans chickpeas, rinsed and drained,\u00a0\u00a0\u00a0\u00a0 a 14 1\/2 oz can\u00a0 whole pealed canned tomatoes (break up the tomatoes),\u00a0\u00a0 \u00a0 4 medium carrots, peeled, halved lengthwise and thinly sliced, \u00a0 \u00a0 2 medium celery ribs with leaves, thinly sliced crosswise,<\/p>\n

1 slender 3 inch cinnamon stick,\u00a0\u00a0\u00a0\u00a0 kosher salt and freshly ground black pepper (be generous), 1 cup of small dry pasta),\u00a0\u00a0\u00a0\u00a0 a generous splash of red-wine vinegar (or more to taste),\u00a0\u00a0\u00a0\u00a0 grated or shaved Parmigiano-Reggiano for garnish<\/p>\n

In a 6 quart (or larger ) Dutch oven or stock pot, over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes.\u00a0 With a slotted spoon, transfer the bacon to a paper-towel-lined plate and put aside (you’ll use the bacon at the very end of the recipe).<\/p>\n

Add the onions to the pot, sprinkle with a little salt,\u00a0 and cook, scraping up any of the lovely browned bacon bits and stirring occasionally until softened.\u00a0 Add the garlic,\u00a0 rosemary and a good sprinkle of red pepper flakes and cook for a few minutes more.<\/p>\n

Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3\/4 tsp salt and 1\/2 tsp freshly ground\u00a0 pepper and l cup water.\u00a0 Bring to a boil and high heat, skim any foam as necessary.\u00a0 Reduce the heat and simmer stirring occasionally, until the carrots and celery\u00a0 are very tender, about 30 minutes.\u00a0\u00a0\u00a0 This soup simmering away on your kitchen stove will chase away those cold weather blues.<\/p>\n

Meanwhile, cook the pasta according to the package directions and drain.\u00a0 Don’t be tempted to just add the pasta to the soup.\u00a0 Uncooked pasta will absorb to much of the liquid.<\/p>\n

Discard the cinnamon stick and add the pasta.\u00a0 Stir in the bacon and vinegar.\u00a0 Season to taste with salt, pepper, and more vinegar.\u00a0 Taste your soup.\u00a0 If you feel it is lacking a depth of flavour it probably needs a little more salt and pepper.<\/p>\n

Serve garnished with Parmigian-Reggiano.<\/p>\n

Your can store leftovers in the refrigerator for up to 2 days.\u00a0 Or, freeze your soup for up to 3 months.<\/p>\n

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PASTA E FAGIOLI ….. PERFECT SOUP FOR A COLD WINTER DAY<\/span><\/span><\/td>\n\n
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Recipe Type: Soup<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 30 mins <\/span><\/span><\/div>\n
Cook time: 30 mins <\/span><\/span><\/div>\n
Total time: 1 hour <\/span><\/span><\/div>\n
Serves: 16 cups<\/span><\/div>\n
It’s chock full of pasta, beans and vegetables, making it a hearty one-dish meal. Perfect for the coldest winter day ever.<\/span><\/div>\n
Ingredients<\/div>\n