Monday, January 5, 2015

Pasta Fagiole


It's been tooooo long since my last post!  Without going into too many details, let's just say Mercury was in Retrograde (for all you astrology freaks) and it got the better of me for far too long!  Now I'm back baby!  What better way to come back then with some good old fashioned comfort food.  I loves me some homemade soup!!!  In fact, nothing in a can even comes close!  We recently had a potluck at work that was soup oriented and my good friend Chris Ground brought in his Pasta Fagiole soup which I quickly devoured, in fact,  2 gigantic bowls to be exact!  I begged and pleaded for the recipe and he kindly conceded.  So please find following Chris' delicious comforting soup with a few small tweaks.  If you make it once, which I hope you do, it will quickly become a staple in your weeknight repertoire!  Enjoy!
 
First, pour yourself a glass of red wine.

Not because it's in the recipe but because you deserve it and you are about to prepare something delicious!  I just recently tried this red Cabernet, Carnivore, and instantly became a fan.  I like bold rounded flavors and this checks all the boxes.  It's a perfect marriage with this flavorful soup so pour yourself a glass and let's begin.....

In a large dutch oven pan, add your olive oil, heat and then add your chopped onions.

Cook over medium heat until onions turn translucent.  Then add your chopped garlic and say your welcome to your olfactory senses because that is one of the best senses there is, garlic and onions!  Cook for another minute or two.
Next add your Italian Dried Seasoning, Dried Red Pepper Flakes and salt and pepper and stir around for another minute.  Your taste buds will come alive with this intoxicating aroma of savory and spicy goodness!  Your welcome! 
Now add your chopped tomatoes.  Chris' recipe calls for stewed tomatoes but I like chopped Italian blend tomatoes better.  You choose what you like and go for it!  Then add the drained and rinsed beans and stir thoroughly.  Cook for another minute.


Next add 5 cups of chicken STOCK to the mix and stir well.  Bring to a boil.
Roughly chop the Italian flat leaf parsley with the fresh basil and set aside.  Tear apart the chicken from the rotisserie chicken and roughly chop into bite size pieces.

Once soup turns to a boil, add your pasta.  My favorite pasta for soup is Orrechiette (Italian for "ear").  These delicious little cups are the perfect delectable devices to pick up and spoon all the velvety deliciousness of this soup.  Trust me, seek and find the Orrechiette!  Cook for about 7-8 minutes until pasta is al dente.
Next, add your fresh basil and parsley choppings and diced chicken and stir.
Add your parmesan cheese and stir again thoroughly and simmer for about 15 minutes while stirring every so often.
When done, ladle a generous portion into a bowl and slide into a comfy chair in front of a fire ( or on a t.v. tray while watching Sons, Game of Thrones or Walking Dead) and feel all your troubles melt away and your smile start to creep up from ear to ear.  This is the epitome of comfort food!  Thank you Chris, this is pure deliciousness at it's best!

PASTA FAGIOLE:
2 Tablespoons Olive Oil
1 whole onion, finely chopped
3 garlic cloves, smashed and finely chopped
2 each 14.5 Chopped Canned Tomatoes, with Italian Seasoning (not drained)
2 cans 15.5 oz Cannellini Beans, drained and rinsed
1 tablespoon dried Italian Seasoning
2-3 teaspoons Dried Red Pepper Flakes
5 cups Chicken STOCK
1/4 cup chopped fresh basil, roughly chopped
1/4 cup fresh chopped Italian flat leaf parsley, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
12 oz Orrechiette pasta
1 Rotisserie chicken, meat pulled off bone and roughly chopped into bite size pieces
1/2 cup shredded parmesan cheese

In a large dutch oven pan, add your olive oil, heat and then add your chopped onions.

Cook over medium heat until onions turn translucent.  Then add your chopped garlic and say your welcome to your olfactory senses because that is one of the best senses there is, garlic and onions!  Cook for another minute or two.

Next add your Italian Dried Seasoning, Dried Red Pepper Flakes and salt and pepper and stir around for another minute. 

Now add your chopped tomatoes.  Chris' recipe calls for stewed tomatoes but I like chopped Italian blend tomatoes better.  You choose what you like and go for it!  Then add the drained and rinsed beans and stir thoroughly.  Cook for another minute.

Next add 5 cups of chicken STOCK to the mix and stir well.  Bring to a boil.

Roughly chop the Italian flat leaf parsley with the fresh basil and set aside.  Tear apart the chicken from the rotisserie chicken and roughly chop into bite size pieces.

Once soup turns to a boil, add your pasta.  My favorite pasta for soup is Orrechiette (Italian for "ear").  These delicious little cups are the perfect delectable devices to pick up and spoon all the velvety deliciousness of this soup.  Trust me, seek and find the Orrechiette!  Cook for about 7-8 minutes until pasta is al dente.

Next, add your fresh basil and parsley choppings and diced chicken and stir.

Add your parmesan cheese and stir again thoroughly and simmer for about 15 minutes while stirring every so often.  It is done when it is thick and creamy!  Ladle into your favorite soup bowl and enjoy!!!

1 comment:

  1. I found this recipe of pasta very unique.Pasta Fagiole is something I have heard for the first time.Will try it anytime soon.

    ReplyDelete