Vegetarian Pasta Fagioli Soup
Modern Pasta Fagoili recipes use chicken or beef broth and a meat like pancetta or spicy sausage. I went the veggie route, using vegetable broth and 5 different types of vegetables: carrots, celery, onions, tomatoes and swiss chard. The beans make the soup hearty and filling regardless, so just use whatever you have on hand. My secret ingredient is Parmesan cheese rind, it gives the broth amazing flavor. Just add the rind of Parmesan cheese when cooking, then discard when serving. Unless of course you want to eat it, I always do, it tastes like a chewy cheese crouton.
One large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 bunch swiss chard leaves, chopped
1 28 oz can diced tomatoes, with juice
1 14 oz can cannelini beans, drained
1 14 oz can kidney beans, drained
1 1/2 quarts vegetable broth
1 tsp red chili flakes
10 sprigs thyme leaves
Parmesan rind if you have one
1 1/2 cups of small pasta
Olive oil
Salt & pepper
Grated Parmesan cheese
1- Heat some oil in a large soup pot or dutch oven on medium high heat. When hot, add in the onions celery and carrots. Cook about a few minutes, then add garlic and some salt and pepper. Then cook until onions are translucent, maybe another 5-7 minutes.
2- Add tomatoes and beans. Cook for a few minutes, then add the Parmesan rind, chili flakes, thyme and the broth (use your judgement so there's not too much or too little broth in proportion to the veggies -- remember the pasta is going to soak up a lot of broth later on).
3- Bring to a boil, the reduce to a simmer. Cook from 30 minutes, up to 2 hours -- depending on how much time you have. The longer the better, but it will be ready to eat in about 30. Add more chili and salt and pepper to taste.
4- About ten minutes before you are ready to serve, add in the chard (or any other greens you are using). Cook the pasta separately, not in the soup, and then add once it's done.
5- Add some grated Parmesan and serve.
6- EAT.
7- Bring leftovers to work.
8- Eat again. And again.
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