Pasta E Fajoli (Pasta and Bean Soup)

Theresa Powers

By
@oldmarriedlady

Ok I have seen a lot of recipes here for this dish but mine is a little bit different. Not better, mind you, just different. This is the way my immigrant mother made it. She cooked it all afternoon on a cold day. I shorten the cooking time by precooking my beans in my pressure cooker but if you don't have one then just cook it until the beans are nice and creamy.


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Serves:

6-8

Prep:

1 Hr

Cook:

3 Hr

Method:

Pressure Cooker

Ingredients

1 pkg
beans (great northern or navy beans)
olive oil (enough to cover bottom of large heavy pot) i use a la cruset enamel pot
1 can(s)
stewed tomatoes (crushed in blender or food processor)
2 stalk(s)
celery (finely chopped)
1 large
onion (finely chopped)
1/2 c
fresh parsley (finely chopped)
1/2 c
fresh basil (finely chopped)
3 clove
chopped garlic (you can never use too much garlic)
3 large
carrots, peeled and chopped
salt and pepper to taste
1 lb
small pasta (ditalini, tubettini, broken up spaghetti)
1 Tbsp
dried oregano
grated romano cheese

Directions Step-By-Step

1
Wash package of beans and take out stones if any. Put beans in a large spaghetti pot or pressure cooker and cover with water. Simmer while making starter sauce for bean soup. DO NOT ADD SALT AT THIS POINT. NOTE: To save time for this process I use my pressure cooker (which I love) and cook the fresh beans in that. Then the beans are almost cooked when you add them to your stock. I don't use canned beans because I think fresh beans add so much starch and body to this soup.
2
Starter Sauce:
Pour olive oil into a large heavy pot (enough to cover bottom). While heating oil, chop onion, celery, and garlic and add to hot oil. Saute for a few minutes (about 10 minutes stirring occasionally so they won’t burn).
3
Add can of stewed tomatoes that has been blended. Saute another 10 minutes over medium heat and add basil, oregano and parsley.
4
Drain beans that have been simmering. They should be split by now. Discard water from beans. Or if you used a pressure cooker and the beans are done, drain and add beans to sauce. Add enough water to almost fill pan.
5
Add chopped carrots, and salt and pepper to taste. Simmer for about 2 or 3 hours or until beans become very creamy in center. Not sure about the time. I usually start this early and just simmer and keep tasting. I use my La Cruset enamal pot for this dish and cook it in the oven at about 325 degrees. NOTE: If you used the pressure cooker method for the beans then cook only for about an hour.
6
Boil a large pan of water for pasta. You can use tubettini, ditalini, small shells or broken up spaghetti for this soup. Cook pasta al-dente. Drain pasta and ladle into bowls first, then add soup on top of pasta. I usually top it off with a good bit of grated Romano cheese. Keep pasta and soup separate. Do it this way so if you have any soup left you don’t have a big blob when you go to use it again. Store leftover pasta and soup separately. I do this with all my soups containing pasta.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Healthy, Heirloom
Hashtags: #comfort, #food