Pasta E Fagioli - Bean Soup with Pasta

Name: Pasta E Fagioli - Bean Soup with Pasta
Ingredients: Ingredients x2: 100 g small pasta 1/2 can of cooked red beans 1 clove of garlic 1 medium carrot 1 stalk of celery 1 glass of tomato juice (pulp) 50 g of smoked chestnut or bacon 2 tablespoons of oil s; pepper; thyme I added; but rosemary and sage or thyme can be used.

Soups - Pasta E Fagioli - Bean Soup with Pasta by Niculina G. - Recipia

To prepare a delicious bean stew with pasta, we start by gathering all the necessary ingredients. You will need a clove of garlic, a carrot, a stalk of celery, a bit of bacon, white or red beans, tomato juice, water or vegetable broth, pasta, and some spices, especially fresh or dried thyme. The first step is to prepare the vegetables. We peel the carrot and celery, then chop them into small cubes so they cook evenly and quickly. In a large skillet, we heat a generous amount of olive oil over medium heat. When the oil is hot, we add the garlic clove, whole or slightly crushed, to release its flavors. We stir constantly to avoid burning it. Once the garlic starts to release its aroma, we add the chopped carrot and celery. We cook the vegetables for a few minutes until they become slightly soft. Then, we chop the bacon into small cubes and add it to the skillet. The bacon will add a rich flavor to the stew, so it is essential to fry it well until it becomes crispy and golden. Once the bacon is cooked, we toss out the garlic clove to avoid an overpowering taste, and add the beans. You can use canned beans, well-drained, or previously boiled beans. The next step is to pour in the tomato juice and add water or vegetable broth so that all the ingredients are covered. We mix everything well and let it simmer on low heat to allow the flavors to combine for about 30-40 minutes. After we have a tasty and thick composition, it's time to add the pasta. Choose short pasta, such as penne or fusilli, which will incorporate perfectly into the stew. We boil the pasta according to the package instructions until it becomes al dente. It is important not to overcook them, so they do not become sticky. In the end, we add the thyme, a spice that will bring extra flavor to the dish. We taste the stew and adjust the seasoning with salt and pepper if necessary. We serve the bean stew with pasta hot, garnished with a few fresh thyme leaves or a drizzle of olive oil. This recipe is not only nourishing but also extremely comforting, perfect for chilly days. Enjoy your meal!

Ingredients

Ingredients x2: 100 g small pasta 1/2 can of cooked red beans 1 clove of garlic 1 medium carrot 1 stalk of celery 1 glass of tomato juice (pulp) 50 g of smoked chestnut or bacon 2 tablespoons of oil s
pepper
thyme I added
but rosemary and sage or thyme can be used.

Pasta E Fagioli - Bean Soup with Pasta

Ingredients

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