Many of you are aware that I won a GREAT prize package from Storey Publishing. In it was a FABULOUS soup pot, cookbooks, beans, spices and a trivet. It was amazing! Look at the picture of all this stuff:
Last week, we had soup night on a chilly night that was just screaming for hot soup. I made Pasta Fagioli which was based on the Italian Bean and Pasta Soup recipe in the Soup Night Recipe Sampler book from Storey Publishing. In my prize package, I received the hard copy of this book in full, but I already had the sampler book, so I hit it first for a recipe. I took liberty with the recipe a bit (as I often do), so here are the ingredients that I used. You will see some slight variations if you compare the two. As with any type of soup, particularly vegetable soups, feel free to add whatever you want!
What do you need:
- 1 pound of Fall Soup Blend Beans (these were in my prize package; you can use anotherdry bean of your choosing)
- 10 C of Veggie Stock (here is my recipe for that; I had some in the freezer) (approx amount)
- 1/2 C Olive Oil
- 2 med. onions, chopped
- 4-5 carrots, chopped
- 2 stalks celery, chopped
- 1 small bunch Kale, chopped
- 5 large garlic cloves, smashed and chopped
- 1/4 C chopped fresh Italian Parsley
- 1 tsp. fresh rosemary
- 1/4 tsp freshly ground black pepper
- 1 – 2 pieces of Parmigiano-Reggiano rind (save these for soups and sauces!)
- 3/4 pound of small pasta (I used Ditalini)
- Fresh parmigiano for serving
Here we go:
Bring beans and enough veggie stock to cover them to a boil and boil for a couple of minutes. Remove from heat and let stand for a couple of hours. You can save this liquid for later. BUT since I used mixed beans, there were some dark beans in there and the liquid turned almost black. Not too appetizing for Fagioli, so I did not save it. You make your own call here. 🙂
Heat the oil in a heavy pot; add the onions and a bit of the salt. Stir occasionally and cook for about 8 minutes; just until they start to turn a little brown. Then add the carrots and celery and saute for 5 minutes.
Add the beans, parsley, rosemary, kale, salt and pepper and veggie stock to cover and the cheese rind. Simmer until beans are tender. This could take anywhere from 1 1/2 – 2 1/2 hours. Check them occasionally and add veggie stock (or water) as needed.
In a separate pot, bring water to boil for the pasta. Cook the pasta according to the directions. Do not cook this in the soup; keep it separate.
To serve, ladle soup in a bowl and then add a spoonful (or 2) to the top of the soup. Crack a little black pepper on and grate a little fresh parm on the top.
What are your favorite soups for cool temps? Let me know if you try this one or any of the ones from the Soup Night Cookbook!
Happy Unleashing your Soup Pot!