Inspired by my Grandmom - Pasta e Fagioli
Both of my grandmothers were great cooks, and they both specialized in things from their home countries. One of these days I have to try some of the Polish cooking my dad's mom was famous for. Today I decided to try something my mom's mom always made - pasta e fagioli.
My grandmom passed away over 20 years ago, but when I think back to her food, I can still remember exactly how it smelled and tasted. Unfortunately I didn't have a recipe for her pasta e fagioli, but I read through a bunch of recipes online and tried to picture their texture, taste, and smell. I finally decided that this recipe by Giada seemed the closest to how I remember my grandmom's. Changes I made are noted below in italics.
Ingredients
- Fresh herbs: 4 sprigs fresh thyme; 1 large sprig fresh rosemary; 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 3 ounces pancetta, chopped (I used 3 slices of bacon, chopped)
- 2 teaspoons minced garlic
- 5 3/4 cups low-sodium chicken broth (I only had regular chicken broth and at first I thought it would be too salty, but it was fine)
- 2 (14.5-ounce) cans red kidney beans, drained and rinsed
- 3/4 cup elbow macaroni (I used ditalini)
- Freshly ground black pepper
- Pinch red pepper flakes, optional (I didn't use this)
- 1/3 cup freshly grated Parmesan
- 1 tablespoon extra-virgin olive oil (I didn't use this)
Directions
- Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine.
- Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat.
- Add the onion, pancetta (bacon), and garlic and saute until the onion is tender, about 3 minutes.
- Add the broth, beans, and sachet of herbs.
- Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
- Discard the sachet.
- Puree 1 cup of the bean mixture in a blender until smooth (I used my handheld immersion blender and pureed most of the soup).
- Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well (I cooked the pasta separately and then added it after I pureed the soup. I don't like cooking pastas IN soups as it soaks up too much of the broth).
- Season the soup with ground black pepper and red pepper flakes.
- Top with some Parmesan and drizzle with olive oil (it didn't need the olive oil).
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As this soup was cooking, my house started to smell like my grandmom's house. And then I tasted it - wow! It tasted so close to the soup she made.
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My parents both enjoyed the soup and said it was very similar to how my grandmom made it. I learned that when my grandmom made it she would use a ham butt or ham bone, water instead of broth, and she didn't use all of the fresh herbs. I think this recipe was a great "quick and easy" version of some good, old-world cooking.
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i've been meaning to make this giada recipe... glad to hear that it's good!
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