Last Updated on June 6, 2015 by Chef Mireille
Blogging Marathon #18
Theme: Kid’s Delight – Warming Foods
This can be made as a soup or not. When making it as a soup, simply add more water. Eventhough my theme is warming foods, since right now in NY, we are deep in the middle of summer with temperatures at 90 F, I could not fathom eating a bowl of hot soup. Therefore, I made the non-soup version of this dish.
Pasta Fagioli (pronounced pasta fa-zool) is one of the world famous, classic Italian vegetarian dishes, especially made famous by the Dean Martin song – That’s Amore
“when the stars make you drool just like a pasta fazool, that’s amore”
1 cup white canneloni beans (aka white kidney beans), soaked overnight
1 bay leaf
2 cloves garlic
1 1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28 oz.can whole tomatoes, crushed by hand
2 zucchini, sliced into half moons
2 yellow summer squash, sliced into half moons
3 cups farfalle (aka bowtie) pasta
1/3 cup Pecorino Romano cheese
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
2 teaspoons sugar
salt and pepper, to taste
Cook beans with bay leaf and garlic, until tender. Drain, discard garlic and bay leaf and reserve cooking liquid.
In a large pot, place tomatoes and crush by hand. (you can also use about a dozen fresh plum tomatoes) Add oregano, sugar, salt, pepper and thyme and 3 cups of the cooking liquid (adding plain water if you don’t have enough cooking liquid). Bring to a boil and simmer for 10 minutes. Add pasta and cook al dente, about 10 minutes.
|Green & Yellow Zucchini|
Add 1/2 cup water, vegetables and cooked beans. I used 1 monster sized zucchini and 2 yellow zucchini, but you can really use whatever vegetables you like – green beans, asparagus, broccoli, cauliflower are good options). Lower flame to medium-low, cover pot and cook for 5 minutes.
Add cheese and parsley. Stir to combine. Taste and adjust salt and pepper, if necessary.
Garnish with additional cheese or fresh parsley, if desired.