Pasta Aioli soup
Do not you love bean soup in the winter? It is an Italian version we think it is very good. Use white beans you have. I particularly like beans, but none of them will. I also like the small tube pasta that is not much larger than the beans. Contains a thick fluid and the size seems right. They also have much additional Parmesan at the table stirring at the last minute. Add some crusty bread and a salad and you have a perfect winter dinner.
2 tablespoons extra virgin olive oil
3 oz pancetta (or bacon), chopped
1 yellow onion, finely chopped
2 cloves garlic, minced
2 1/2 cups canned dice tomatoes (15 oz)
1 tablespoon fresh sage
Pinch of red pepper flakes
Salt and freshly ground black pepper
4 cups (32 oz) chicken broth or vegetable
January 15 oz white beans, drained and rinsed
1 cup dry pasta (macaroni or shells means the elbow)
Freshly grated Parmesan cheese
Fresh Italian parsley, finely chopped (for garnish) 2 T olive oil
1 small onion, chopped
2 carrots, diced
1 stalk celery, diced
3 cloves of garlic, minced
1 1/2 cups canned tomatoes
2 cups cooked white beans
3 cups chicken broth
1/2 pound small pasta
1/4 cup chopped parsley
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
In a saucepan over medium heat, heat the olive oil. Add the pancetta or bacon, onion and garlic and cook over low heat, stirring until onions are tender, about 10 minutes. Add tomatoes, sage, red pepper and salt and pepper to taste and simmer for 20 minutes. Add beans and broth and simmer for 30 minutes.
Add the pasta to the soup and simmer until pasta is tender, about 12-15 minutes.
Ladle soup into bowls. Top with cheese and chopped fresh parsley. Serve immediately.
I prefer beans pressure cooker, which takes about 45 minutes. You can cook beans in water 3 times beans until tender, covered, over medium heat until cooked. If you are not using a pressure cooker, simmer until beans are tender. If you are not using a pressure cooker, take at least half an hour.
Sauté onions, carrots and celery in olive oil until tender, about 10 minutes. Add garlic and sauté for 1 minute. Add tomatoes and cook for 5 minutes. Add pasta and cook until al dente. Add the beans. Season with salt and pepper to taste. Add the parsley. Adjust the seasoning. Serve with generous helpings of parmesan cheese and crusty bread.
Ready........
