Italian Bean Soup – Pasta Fazool
This has been a staple at my Grandma’s house for years – Italian peasant food, but nonetheless absolutely delicious. Beans are an excellent choice for post op living, and the small amount of pasta in this dish doesn’t amount to anything.
- 1 ½ cups cannellini beans or white beans – soaked overnight in the fridge
- 5 garlic cloves, finely chopped
- ¼ teaspoon crushed red pepper
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups crushed tomatoes
- ¼ teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped flat leaf parsley
- ½ cup ditalini or elbow pasta
- Place drained beans in a medium saucepan, cover with 8 cups of fresh water and cook for 1 to 1 ½ hours, until tender.
- While the beans cook sauté half of the garlic and the crushed red pepper in olive oil for about one minute. Add the tomato paste and cook an additional minute; stir in the crushed tomatoes and ½ cup of water. Lower heat and simmer for 15 minutes.
- Drain the cooked beans, reserving the cooking liquid. Puree one third of the beans with 1 cup of the reserved cooking liquid in the blender or food processor. Place the remaining whole cooked beans, the pureed beans, and two additional cups of cooking liquid back in the medium pot. Stir in the cooked tomato mixture and add the oregano. Season with salt and pepper – and bring the soup to a boil. Lower heat, add pasta and the remaining garlic and parsley; simmer until pasta is cooked. Serve with a drizzle of olive oil if desired.
Serving size: Serves 6