Monday, August 2, 2010

Pasta e Fagioli

Well I had a craving for a dish that reminded me of my childhood. If you read my profile you know I am from a culture and family that loves to eat. Can you guess where we are from? Thats right, my father side is Italian. While I love my other sides food, German food is a bit heavy for me and has a great deal of meat in it. I love both but the Italian side of food really inspires me. Like most Childhood (And Italian) recipies, this one will need to be adjusted for personal taste.

I love the tuscan take on foods with their attention to fresh veggies and love of pomodoro...that is tomato. So when I went to the farmers market and bought a bag of them I was more then happy to share and partake in this dish. I know that everyone will enjoy it! There is so much to love!

1 cup of white kidney or cannellini beans
2 tablespoons extra virgin olive oil
1 yellow onion, Finely chopped
2 cloves of garlic, minced
1 tablespoon of sage
2 1/2 cups of fresh tomato, skinned, de-seeded and chopped
salt and pepper
4 cups of veggie stock
3/4 cup of whole wheat pasta (smaller works best. Think shells or elbow)

Cook beans according to instructions and set aside in the sink. they should be tender with the skins cracking.

In a soup pot add onion, garlic and olive oil. Sautee these slowly, stirring until the onions are soft (about 12 minutes). Add the sage, tomato, salt and black pepper and simmer for another 20 minutes. You want all of the tastes to combine together. If you like a little bit of zest add a pinch of red pepper flakes to the mix.

Next add the beans and stock to the veggies. Simmer this for about 30 more minutes. The soup should become more stew like. If it is getting too dry add a bit more water or stock but you might have to adjust the spices so don't go over board.

Next add the pasta to the stew and let that cook to desired tenderness.

Enjoy! Next to it is a bread that I got from the farmers market. Its a yummy vegan rye from Phoenix Rising bakery.