Wednesday, February 2, 2011

Pasta Fagioli

(click picture for larger view)

This is something I grew up on, BIG TIME. This is my family's recipe. In Italy this was considered a peasant food. It translates to pasta and beans. In "Jersey Italian",  it is often called Pasta Fazool. Yes, we have our own Italian slang, don't make fun of us. It can be made red or white. I like white. 

1-2 Whole Pepperoni (Depends on how meaty you want it. I used 2)
A handful or 2 of chopped carrots (I used 2)
A handful or 2 of chopped celery (I used 2)
Whole medium onion
About 6 cloves of garlic (chopped)
½ lb to ¾ lb of small shells
2 cans of cubed potatoes (fresh potatoes will mush)
2 cans of cannellini beans
At least 32 ounces of veggie broth (Have an additional 32 on hand)
Salt to taste
Pepper to taste
Oregano to taste

Sauté celery, carrots, onion, garlic and pepperoni in olive oil.
Add beans (one can with water and other without) and half of the broth.
Season with salt, pepper and oregano.
Add potatoes and remaining broth.
Let simmer for 15 minutes.
Add more broth by eye.
If you want to thicken, make a roux and add by eye. That's what I did.

Garnish with fresh grated parmesan and chili flake if you desire.
In the picture I added fresh celery leaves on top to make it pretty.