Cooking Classics: Pasta e Fagioli

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. KItchen Eseentials. Wooden Spoons. Cooking & Baking TutorialsCooking Classics

The Technique

Pasta e Fagioli

Pasta e Fagioli is a traditional Italian soup that translates to mean “pasta & beans”. It’s a filling soup packed with valuable nutrition. The the cannellini beans are a great source of vitamins, minerals, protein & fiber. Be certain to serve with a homemade artisan bread such as Buttermilk Focaccia as it makes the meal complete. It is literally one of those yeast doughs that almost makes itself as time is all that is needed to develop the bread properly. Dialini noodles provide plenty of heartiness to this popular combination of ingredients that make a good main dish family meal. Canned cannelini beans are called for but if you have a bit more time, by all means prepare the dried variety using my seasoning method as they will offer additional depth of flavor. One recipe will yield enough beans to use in two different recipes so your time will be well worth the investment. The pasta may be added to the soup as directed in the recipe or cooked separately & tossed into individual servings just before reheating. The choice is yours. Pasta e Fagioli may be easily packaged as a lunch portion for an excellent alternative to salads & sandwiches. Learn how to make an Italian classic everyone will rave over.

Pasta e Fagioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques 5 Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials Party Menus How To Make Pasta Soup With Beans Family Meals Dinners Suppers RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPasta e Fagioli
makes 6 servings

1 Tbsp olive oil
1 medium onion, diced
2 celery ribs, sliced
3 carrots, peeled & sliced
3-ounces prosciutto, diced
3 garlic cloves, pressed
1 {15.5-oz} can cannelini beans, rinsed & drained
1 {14.5-oz} can petite diced tomatoes
3-oz tomato paste
1 Tbsp chopped fresh rosemary
3 medium dried bay leaves
1/4 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
1/8 tsp kosher salt
12 cups water
2 Tbsp chicken stock base
1 1/2 cups ditalini pasta
Freshly shredded Parmesan cheese
Buttermilk Focaccia

Sauté the onion, the celery & the carrots in hot oil over Medium heat in a Dutch oven & cook, stirring occasionally until softened, about 5 minutes. Add the prosciutto & cook 2 minutes more. Add the garlic & cook 1 minute or until fragrant. Stir in the cannelini beans, the tomatoes, the tomato paste, the rosemary, the bay leaves, the red pepper flakes, the black pepper & the salt. Stir together the water & the chicken stock base; add to the mixture. Bring to a simmer over Medium-High heat. Reduce the heat to just under the Medium setting & simmer for 20 minutes. Stir in the ditalini & cook 8 minutes. Turn off the heat & let the soup stand 5 to 10 minutes. The ditalini will continue to cook & expand. Top servings with Parmesan cheese. Serve with Buttermilk Focaccia.

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How To Make Pasta e Fagioli

 A combination of onion, carrots & celery serve as the flavor foundation for the soup. Chopped rosemary & garlic add fresh notes to the winter-perfect meal while cannellini beans & prosciutto are traditional ingredients used in the classic. Ditalini pasta is added at the end of the cooking time which is filling & hearty. Use chicken stock base when you are looking to add a richer, bolder flavor to recipes whenever broth is called for in recipe applications. A smidgen more or less may be used as you control the seasoning & salt level according to what suits your own taste. Look for jars of it on the soup aisle in your local grocery store. 

Pasta e Fagioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques 5 Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials Party Menus How To Make Pasta Soup With Beans Family Meals Dinners Suppers RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Pasta e Fagioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques 5 Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials Party Menus How To Make Pasta Soup With Beans Family Meals Dinners Suppers RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 1

Sauté the onion, the celery & the carrots in hot oil over Medium heat in a Dutch oven & cook, stirring occasionally until softened, about 5 minutes. Add the prosciutto & cook 2 minutes more.

Pasta e Fagioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques 5 Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials Party Menus How To Make Pasta Soup With Beans Family Meals Dinners Suppers RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 2

  Add the garlic & cook 1 minute or until fragrant. 

Pasta e Fagioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques 5 Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials Party Menus How To Make Pasta Soup With Beans Family Meals Dinners Suppers RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 3

Stir in the cannelini beans, the tomatoes, the tomato paste, the rosemary, the bay leaves, the red pepper flakes, the black pepper & the salt. Stir together the water & the chicken stock base; add to the mixture. Bring to a simmer over Medium-High heat. Reduce the heat to just under the Medium setting & simmer for 20 minutes. Stir in the ditalini & cook 8 minutes. Turn off the heat & let the soup stand 5 to 10 minutes. The ditalini will continue to cook & expand. 

Pasta e Fagioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques 5 Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials Party Menus How To Make Pasta Soup With Beans Family Meals Dinners Suppers RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 4

 Top servings with Parmesan cheese. Serve with Buttermilk Focaccia.

The Remaining Soup

Cool the soup down quickly by adding ice cubes to it. Stir until the ice melts. Place in the fridge with the lid partially covering the pot until completely cool. The ice will slightly dilute the flavor however it will naturally reduce a smidgen as steam when reheated. Readjust the seasonings, if necessary. Store up to 5 days.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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