Servings : Serves 3-4
A traditional Italian soup, Pasta e Fagioli (shortened to pasta fagioli or sometimes even pasta fazool) stands for ‘pasta and beans’. Easy to prepare, hearty and utterly delicious, this is one of my personal favourite soups to have. In fact, I often have this soup as my main meal
- 1/2 cup uncooked pasta (any of the tiny variety like ditallini)
- 1 kidney beans, drained (or 2 cups boiled kidney beans)
- 3 cups chicken or beef broth/soup
- 1 tbsp olive oil
- 1 tbsp butter
- 1 red or white onion, finely chopped
- 1 spring onion, chopped
- 1/2 tsp garlic paste
- 4 fresh tomatoes, blended
- 1 tsp dried oregano or any Italian seasoning
- 2 tbsp fresh coriander, chopped
- 2 green chillies, finely chopped
- 1 tsp red chilli flakes (optional)
- 1 tsp black pepper powder
- salt to taste
- lemon juice (optional)
You can make broth by either boiling chicken or meat with bones with some salt, pepper, ginger and garlic pastes on low heat (20 minutes for chicken, 30-40 minutes for beef/mutton), then drain and reserve the stock/soup. Or dissolve a stock cube in water as per the directions on the pack you are using. I prefer making home-made stock.
Heat the oil and butter. Add the chopped onion (reserve the green part of the spring onion), stir-fry until transluscent. Add the garlic paste, oregano, salt, green chillies and red chilli flakes stir it in then add the blended tomatoes. Cook for a few minutes until the tomatoes thicken then add the broth/soup.
Once it comes to a boil, add the uncooked pasta directly into it and cook for about 10-12 minutes or until the pasta is tender.
Finally, add the beans and black pepper, then give it a good stir. Adjust seasoning to your taste. You can squeeze in the lemon juice if you like and add the chopped coriander. Garnish with the chopped green part of the spring onion and serve hot with crusty bread on the side.