Pasta e Fagioli #SundaySupper

Pasta e Fagioli dishes up pasta and beans for a hearty soup.

This week Sunday Supper is sharing our versions of a Taste of Italy. This was a tough one for me. There are so many great Italian dishes. Decisions, decisions.
You know what a soup nut I am. My first thoughts went to Cioppino, Minestrone, Italian Wedding, Zuppa of broth and bread or Pasta e Fagioli? So which one should I make?
I chose to keep it simple.

Soups like Pasta e Fagioli vary from region to region in Italy like chicken noodle does here in the United States. What holds true is each has its two core ingredients. Pasta e Fagioli literally is “pasta and beans”. Of course chicken noodle is, well, chicken and noodles.
The beauty of pasta e fagioli is that it is so simple yet you can do so much to call it your own. I think that’s true of most rustic or peasant-style dishes. Take few basic ingredients and add your flair and it’s supper time!

The secret to a good Pasta e Fagioli is to cook small pasta in the broth and keep the vegetables to a minimum. Pasta and beans are the stars of this dish.
Some versions use pancetta or bacon fat for a flavor boost. You can use chicken or vegetable stock as well.
White beans or borlotti beans are the traditional choice. Thick-skinned beans like cannellini make the broth creamier. Add a few pureed beans to thicken if desired.

I added a few bits of tomato for color. Top with shaved Parmesan.

Thank you Manuela of Manu’s Menu for hosting this Italian Fest!

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Pasta e Fagioli

Yield: 4 servings

Ingredients

• 3 cups cooked cannellini beans
• 4 cups chicken or vegetable broth
• 1 cup uncooked ditalini
• 1/4 cup minced celery
• 1/4 cup minced onion
• 1 clove garlic, minced
• 1/4 cup diced canned tomatoes
• 1/2 cup shredded parmesan cheese
• salt and pepper to taste
• chopped parsley for garnish

Instructions

• I a 3-quart saucepan or dutch oven combine beans, celery, garlic, onions and broth and bring to a boil.
• Add pasta and cook 12 minutes until al dente.
• Stir in tomatoes, Top with cheese and parsley.

Notes

Adjust thickness by thinning with broth or thickening with pureed beans.

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Enjoy all these wonderful ways to celebrate a taste of Italy from Sunday Supper!

Appetizers:

• Cacio e Uova Meatless Recipe from She Loves Biscotti
• Gnocchi alla Romana from Tramplingrose
• Italian Rice Balls from My World Simplified
• Rosemary Focaccia from Curious Cuisiniere
• Tomato Caprese with Burrata from Casa de Crews

Mains:

• Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
• Braised Italian-Style Beef Short Ribs from Hardly A Goddess
• Bruschetta Chicken from Meal Planning Magic
• Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
• Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
• Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
• Classic Vodka Sauce from Cupcakes & Kale Chips
• Eggplant Parmesan from Rants From My Crazy Kitchen
• Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
• Florentine Pizza from A Mind Full Mom
• Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
• Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
• Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
• Mushroom Bolognese Pasta Recipe from Life Tastes Good
• Parma Rosa Baked Ziti from Palatable Pastime
• Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
• Pasta e Fagioli from Cindy’s Recipes and Writings
• Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
• Pesce all’Aqua Pazza from Monica’s Table
• Polenta-Crusted Italian Sausage Pies from Wholistic Woman
• Pumpkin Agnolotti from Jane’s Adventures in Dinner
• Shrimp Fra Diavolo from Grumpy’s Honeybunch
• Slow Cooker Lasagna from Food Lust People Love
• Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
• Tuscan Kale Pesto Risotto from Cooking Chat
• Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
• Tuscan Style Chicken Breasts from Simple and Savory
• Zuppa Toscana from Momma’s Meals

Dessert:

• Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
• Berry Tiramisu from That Skinny Chick Can Bake
• Cannoli Poke Cake from Moore or Less Cooking
• Cherry Walnut Biscotti from Pies and Plots
• Chocolate Tiramisu from Renee’s Kitchen Adventures
• Fiordilatte Gelato from Manu’s Menu
• Italian Cream Cheesecake from The Crumby Cupcake
• Lemoncello Tiramisu from The Redhead Baker
• Limoncello Cookies from Cosmopolitan Cornbread
• Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
• Panna Cotta with Fresh Berries from The Chef Next Door
• Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
• Strawberry Panna Cotta from From Gate to Plate
• Tiramisu Semifreddo from Tara’s Multicultural Table
• Wine and Cheese Chocolate Muffins from What Smells So Good?
• Zabaglione Gelato from Magnolia Days

Beverages:

• Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
• Easy Limoncello from Our Good Life
• Liquore all’Alloro from Culinary Adventures with Camilla
• Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

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