15-Minute Pasta e Fagioli

I want you to know something.  Just now, at 11 pm, I got up off the couch, poured leftover soup into a bowl, and garnished it with parsley to take the photo below.  Because the photo I had planned to use was admittedly drab, and because I want you to want to make this soup.  I’ve never done that before; I usually just snap a photo as I go.  Is that too ridiculous?  Is it better or worse if I tell you?

But here’s the thing: I want to you to put this recipe in your mental recipe file.  It’s an easy fix when dinner needs to be on the table in 15 minutes, and it’s a bowlful of soup when you need it most.  (I, for one, always need soup most when I’m in such a rush that I only have 15 minutes to make dinner.)

This is peasant food, which means it’s all the best things: thrifty, filling, comforting.   The name translates to “Pasta and Beans,” and those are the only essential ingredients.  I never like to pass up the chance to add vegetables to things, though, so I included my beet greens and a couple of tomatoes.  You can certainly select your own vegetables, or skip them all together.  If you’ve already got cooked chickpeas or white beans handy, you’ll be glad; otherwise just open a can and you’re ready to go.

15-minute Pasta e Fagioli: Bring 6 c. of watervegetable broth, or bean cooking liquid to a boil (I used 2 c. chickpea cooking liquid plus 4 c. water plus 1 tsp salt; the amount of salt you need will vary if you use water or broth) and add 1 c. penne or other short pasta.  After 5 minutes, add a big handful of sliced greens, then a minute or two later add 1 ½ c. drained chickpeas or other beans and 1 ½ c. chopped tomatoes.  When the beans are warmed through, add 1 tsp. finely minced rosemary and additional salt and pepper to taste.  Garnish with parsley and grated Parmesan if desired.

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21 thoughts on “15-Minute Pasta e Fagioli

    1. emmycooks Post author

      I have never heard of a semi-dried bean! I enjoy both fresh and dried beans but am intrigued to learn (after a bit of internet research) that there may be another option. I will have to see if my farmers’ markets offer any such thing this fall. Thank you for the introduction to another bean option!

      Reply
    1. emmycooks Post author

      Mmm, this would be great with a mound of kale. And I do like it for feeding little people, because everyone can pick out the pieces they’re willing to eat. :)

      Reply
  1. Allison

    Love it! (The recipe and the photo– I think it was worth re-creating it at 11pm…)

    I actually just used your recipe to make my own chickpeas last night! I’m so glad you told me to save the cooking liquid, too. It has been the opposite of soup weather around here, but I’ll try to freeze it so I can try out your pasta e fagioli soon.

    Reply
    1. emmycooks Post author

      Thank you for the affirmation. :) I hope the chickpeas came out well and I’m so glad you saved the cooking liquid–you can use it on the day or two each year that SoCal cools off. :)

      Reply
  2. Pingback: How to Use Beans in Italian Cooking « jovinacooksitalian

  3. Pingback: SOUP TIME! « PM27's Blog

  4. Pingback: Pasta Fagioli « Living Too Large

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