Image by Valter Cirillo from Pixabay
In Italy, it's long been a cherished tradition to harvest beans, place the pods over the ground under the autumn sun, then store the sun-dried beans for wintertime. On brisk days, beans would be cooked up with a medley of vegetables and pasta. When the cook tossed dry pasta tossed into the stew, the starch from the beans and pasta would lend themselves to a creamy mix, thickening to form a robust and aromatic winter meal.
Keep the history alive! Make it tonight, or prepare it a few days in advance and let it marinate. Either way, this rustic, casserole-style soup will not disappoint. Here's how to do it like the Italian cooks do.
It has to be said. Pasta fazool, as folks say in the northeastern U.S., comes from pasta e fasule — the Neapolitan term. It got a little exaggerated when Dean Martin famously sang about those stars that make you drool Joost like-a pasta fazool. That’s amore!
But if the dish is named pasta e fagioli, it's pronounced PAH-stah eh fah-JOL-eh. The first “i” in fagioli blends into the o that comes after it.
The exact translation? Pasta and beans.
Here's what to lay out on your counter:
Make a simple Italian sauce by blending your tomatoes and olive oil, the chopped onion, basil and oregano, salt and pepper.
Heat the olive oil over medium hear in large, nonstick pan. Chop the celery and add it, as well as your chopped garlic clove. When they are about to brown, stir in the red sauce.
Simmer for 10 minutes.
Add the quart of hot water.
Blend the beans in.
Bring the mix to a boil, and cook for another 10 minutes.
Finally, add the dry pasta shells and boil the complete soup, stirring, for a final ten minutes, or until the pasta is just becoming tender. Continual stirring will keep your shells separated.
Serve immediately, while it's hot.
You might wish to garnish your Pasta e Fagioli with fresh Italian parsley, and serve with crusty bread and extra virgin olive oil. Two people can enjoy this meal, and have enough left over to marinate in the fridge and enjoy again the next day. That's amore!
Kim Cuomo brings a 25 year wealth of experience and passion to the world of real estate, having dedicated over two decades to serving clients across the vibrant landscapes of South Florida. With a background as a paralegal, Kim's transition into real estate was not just a career change, but a discovery of her true calling. Her deep-rooted love for the industry is evident in the personalized, hands-on approach she adopts with each client, ensuring they feel valued and supported through every step of their journey.
Whether navigating the complexities of a first-time home purchase or orchestrating the sale of a luxurious $30 million estate, Kim's expertise spans the full spectrum of residential and commercial real estate. Her reach extends across Palm Beach County, Martin County, St. Lucie County, Broward County, and Miami-Dade County, offering a comprehensive understanding of the unique markets within each area.
Kim Cuomo's dedication to excellence and her ability to forge meaningful connections with clients make her not just an agent, but a trusted advisor and friend in one of the most significant transactions of their lives. Her commitment to providing exceptional service is unwavering, making her a standout professional in the South Florida real estate scene.
