Soup Recipes: Recipe for Pasta e Fasoi (Venetian Bean Soup with Pasta)

Recipe from inmamaskitchen.com

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Pasta e Fasoi (Venetian Bean Soup with Pasta)

Fasoi is Venetian dialect for fagioli which means beans. This is a classic combination and each region in Italy has its variation.

2 garlic cloves
4 tablespoons olive oil
1/4 cup chopped fresh parsley
1 fresh rosemary sprig
2 heaping tablespoons tomato paste, diluted in 1 cup warm water
1 (1-pound) can kidney or shell beans with liquid in can
7 cups warm water
2 teaspoons salt
1/2 pound small pasta
Big and lovely heap of grated Parmigiano cheese on the side.

Method

Saute garlic in oil in large, heavy-bottomed soup pot until just turning golden. When golden, remove with a slotted spoon, and discard the garlic . Stir in parley and rosemary. Cook over low heat for 1 - 2 minutes so herbs infuse the oil.

Add tomato paste, well mixed in water. Cook for 2 minutes. Add the 7 cups of water. Stir to mix. Add beans with their liquid and stir to mix again. Bring to a boil over high heat. When boiling, stir in pasta. Bring back to the boil and cook until pasta is al dente.

Serve with a heaping bowl of grated cheese on the table, so each diner can suit his or her own taste.

Serves: 6

Contributor: Simon Collins

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