Pasta Fagioli

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Pasta Fagioli

Recipe type: Yield: 8 Prep time: Cook time: Total time:


Pasta Fagioli is a childhood favorite of Chef Mark Cleveland. It’s easy to prepare, has few ingredients, and is always delicious.

Ingredients:

1/2 lb baby lima beans – dry
1/2 lb white beans – dry
2 T miso – optional
4 qts Herbal Vegetable Broth Superfoods RX (recipe follows)
2 whole bay leaves
2 T extra virgin olive oil
1 large onion minced
3 cloves garlic minced
1 head celery sliced
28 oz tomatoes – canned crushed
2 T marjoram – minced
1/4 C basil – rough chop
1 lb cooked pasta
Salt and pepper

Herbal Vegetable Broth Superfoods RX
1 gallon water
1 C dry vermouth – optional
5 whole herbal and green tea bags
5 cloves garlic
1 large redonion papery – skin only
3 medium bay leaves
1 C parsley stems
2 C vegetable trimmings
3 T miso

Directions:

  1. Herbal Vegetable Broth Superfoods RX
  2. Put water and vermouth to boil while doing the vegetable and herb prep.
  3. Add the tea bags to the cold water.
  4. To the heating water add bay leaves, unpeeled, smashed garlic cloves, onion skin, parsley stems, greens, and miso. Don’t wait for the water to boil first; cooler water extracts the flavor from the aromatics as they heat.
  5. Add any hard woody herbs like, shiitake stems, lemon grass, lemon verbena, thyme with the miso.
  6. Bring broth to a low boil and allow to simmer for about 10 minutes.
  7. Turn off heat, remove tea bags and add any soft delicate herbs like basil leaves, cilantro etc, and allow to steep for another 15 minutes.
  8. When cool enough to handle, strain.
  9. Soak beans in water and cover for 3 hours or overnight.
  10. Discard water.
  11. Cook in broth with miso and bay leaves until tender, about 45 minutes; skim off any foam as it forms.
  12. Saute onion in oil until golden. Add garlic and toss until fragrant and golden. Add to soup.
  13. Add crushed tomatoes and celery with leaves; bring to a simmer. Skim.
  14. When celery is tender (about 5 minutes) stir in herbs and salt and pepper to taste.
  15. Divide pasta among bowls and ladle soup over. Store leftover soup separate from pasta.

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