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Pasta e Fagioli

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Creamy, blended beans with pasta.

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Ingredients

  • 1-1/2 cup dried red kidney beans, washed
  • 2 quarts water
  • 2 large carrots, scraped & chopped
  • 1 large onion, chopped
  • 1 large stalk celery, sliced
  • 1 bay leaf
  • pinch of basil
  • pinch of rosemary, crushed
  • 4 cloves garlic, sliced thin
  • 1 tablespoon olive oil
  • 4 tablespoons tomato paste
  • salt & pepper to taste
  • 6 ounces Fettucine egg noodles
  • grated Parmesan cheese for garnish

Details

Servings 6

Preparation

Step 1

1. Boil beans in water for 1/2 hour.

2. Add carrots, onions, celery, herbs, and olive oil. Simmer for at least another 1/2 hour, or until beans are very tender.

3. Ladle half the beans and vegetables into blender with some broth and blend to a puree. Return the puree to the soup and stir in the tomato paste. Heat through.

4. Season with salt and pepper. Twenty minutes before serving, add the noodles, as well as a little water if soup seems too thick. Cook until noodles are al dente.

5. Garnish with Parmesan cheese and pepper.

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