Mezza Settimana Ricetta-Pasta Fagioli
Tonight at the Landing in Downtown Jacksonville, a live concert gets underway at 6pm. Head down to the river and check out the music of First Coast 22 Experience, and see what it is all about. The concert runs until 11pm.
This recipe is the last of five consecutive recipes made with pasta that have been essentially meatless. The turkey tetrazzini was made with fowl and the pasta salad could have the salami eliminated and replaced with broccoli florets and cubed cheese instead. Also featured was spaghetti with fresh tomatoes and pasta shells stuffed with a three cheese filling. Today a simple recipe for a hearty yet light bean soup. The white wine gives the soup stock a smooth flavor. In Italian fagiolo is the word for bean.
Differences exist between pastas. Pasta is sometimes called macaroni, others call them noodles. Traditionally, macaroni is pasta that is a hollow tube, for example elbow macaroni. Noodles usually refer to pasta that is also made with egg added to the dough. Pasta is made with semolina flour.Most people refer to the pasta by the shape, such as spaghetti, shells and rigatoni. The pasta choice is determined by what sauce is being served over it. Click here for helpful information on choosing pasta for which accompaniment.
If the cook is so inclined to make homemade chicken broth that certainly can be used in place of organic no MSG from Swanson’s.
White navy beans were used for this presentation
This can be been made with garbanzo beans
A word of note, keep the broth to wine ratio as stated; in the past this was made with a few more splashes of wine to improve the flavor and the broth was a little on the bitter side
A shredded Parmesan-Romano cheese blend was used for garnish; Parmesan lessens the bite of Romano cheese
Any small soup pasta of choice can be used, personal preference
Store leftover soup broth and the pasta separately as the pasta will absorb the liquid
The wine used was a California Chardonnay
2 cloves of garlic
1 generous Tbsp of olive oil
30 ounces Swanson Chicken broth
2 chicken bouillon cubes
1 tsp dry parsley
6 dashes of cracked black pepper
½ cup white wine
2 cans of white Navy Beans; 16 ounces cans, well rinsed and well drained
1# Ditalini Pasta cooked el dente
Shredded cheese of choice is optional
In a 3 quart sauce pan sauté garlic in oil; warm the oil and the pan together slowly on low heat before adding garlic. Let the garlic just start to sizzle, stir constantly letting flavor infuse into the oil, do not caramelize. Immediately add the chicken broth and bouillon cubes, heat and stir until bouillon dissolves. Then add the wine, pepper and parsley. Simmer on low heat for 15 minutes. Add the beans and let the soup return to a simmer, cook 5 more minutes, stirring occasionally. Cook the Ditalini until el dente, place in soup bowls and immediately ladle the soup over the pasta. Grated or shredded cheese for garnish is optional.