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Pasta e Fagioli(Italian)




Source of Recipe


Soup Song


Recipe Introduction


This is a slightly nontraditional version of the classic Italian soup--just as good but more visually resplendent. Serve hot as an i primi to 6.


List of Ingredients




2 Tablespoons olive oil
2 onions, thickly sliced
2 carrots, thickly sliced on a diagonal
1 red pepper, hot or sweet, thinly sliced
1/2 lb. smoked ham, cut into a julienne
3 Tablespoons chopped fresh basil--or 1 Tablespoon pesto
4 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon mint
1 15-oz. can of tomatoes
6 cups chicken stock
2 1-lb. cans of dark red kidney beans

2 and 1/2 cups small rotelle pasta
salt and pepper
1/2 cup mushrooms
1/4 cup shredded basil leaves (or parsley, if you can't get fresh basil)
Garnish: 1 bunch green onions, sliced thinly on the diagonal; olive oil; parmesan cheese


Recipe



In a large saucepan, fry the onions, carrots, and peppers in the oil over medium heat--until they begin to soften, about 5 minutes. Add the ham, basil or pesto, garlic, oregano, and mint. Stir for a few minutes, then add the drained tomatoes (reserving juice). Cook at a fairly high heat, stirring, until the mixture is a thick sauce, crushing the tomatoes with the spoon as they cook. This always takes longer than you think--as much as 10 minutes.

Add the reserved tomato juice, stock, and kidney beans, with or without their sauce, your choice). Bring to a boil, reduce heat, cover, and simmer for 30 minutes. At this point, you can refrigerate until you are ready to serve.

When ready to serve, degrease the soup and return it to a boil. Add the pasta and boil gently until it is al dente--about 6 minutes. Season with salt and pepper. Stir in the mushrooms, cover, and simmer for 5 minutes. Then stir in the shredded basil or parsley, ladle into bowls, garnish with the green onions and a drizzle of olive oil. Pass the parmesan separately.