Anyone else like pasta e fagioli?
Here's a good recipe.....
Ingredients
3 cans cannellini beans
1/4 cup extra virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, chopped
4 oz pancetta or approx 4 slices bacon, diced
2 tsp minced fresh rosemary
3 cups beef broth
3 cups chicken broth
1 cup crushed tomatoes
1 3/4 cups small pasta shells, uncooked
1 1/2 tsp kosher salt
crushed red pepper flakes (optional)
parmesan cheese (optional)
Instructions
Drain ONE can of beans, and set aside.
In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
Once the pasta is cooked, remove from heat.
Taste, and add more salt if necessary.
Serve, topped with red pepper flakes and parmesan cheese, if you like.
Notes
If you're watching your salt, start with 1 tsp salt and work up from there.
You may find that the soup gets a little too thick as the pasta cooks. If so, just add some more broth or water to thin it out.
Yields 4-6
https://www.goodinthesimple.com/authentic-pasta-e-fagioli-my-familys-favorite-meal/
Soup weather is on the way!
= new reply since forum marked as read
Here's a recipe my neighbor Maria Bergo (on the Lido di Venezia) gave me. It's "cucina povera" ("Poverty cuisine"
-- this woman had to borrow a pair of shoes to get married after WWII and spent the beginning of her marriage living under a bridge in Mestre. But man, could she cook! Her gnocchi were light as clouds!
Delish and easy:
Soak a cup of Borlotti beans overnight. Drain, slip the skins off of about half of them -- this will give your soup a creaminess.
Put them in a pot and add:
2 carrots, peeled and finely grated
2 sticks celery," " " "
an onion, " " " "
2 or 3 cloves of garlic (minced)
and inch or two of fresh rosemary leaves, minced
a couple of sage leaves, minced
2 28-oz can of peeled tomatoes (throw in everything. squish the tomatoes with your hands.)
Add water to cover.
Bring to a boil, them slowly simmer all day (a crockpot is brilliant for this)Stir sometimes
When you're getting ready to eat, throw in about a half cup of the pasta called "ditalini" (be sure there's enough water left for the pasta to absorb.)
Make a salad of bitter greens (arugola, radicchio, whatever) and dress in with a vinaigrette that is very heavy on the vinegar.
Put pasta-fagioli in a bowl. Put a "handful" of the salad in top and mix (the heat will slightly cook the greens and make them a little sweeter. The vinegar will help digestion.)
Major yum. Very easy.
Thank you for helping me take my mind off the Hilary-Bernie fracaso for 10 minutes!
Borlotti beans, etc., sent to rural north Georgia, 
, but Little Star has started a craving, and I'm going to try adding the dressed bitter greens step. That sounds fun and interesting, and I like to separate flavors to play off against each other. And, who knows, it may help our digestion even if we don't know it.
I just naturally prefer some resistance over mushy give.
