Tag Archives: beans

Pasta e Fagioli {Italian Pasta & Bean Soup}

Pasta e Fagioli {Italian Pasta & Bean Soup}Although I have never publicized it this way, I have privately referred to this time of my blogging year as “Savory January” for some time now. You see, every January since starting this site, I (mostly) switch focus from sweets to weeknight meals, sides and other savory pursuits. It’s not for weight loss, “cleansing” or any reason beyond keeping things interesting—I cook as much as I bake, and those recipes deserve their moment in the blogging sun, too. Is switching up my blog POV for one month a year weird? Sure. But I like variety, and also this is my website and I can do what I want.Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli has been one of my favorite recipes for years and years. At its most basic, it’s a vegetable soup with pasta and beans, but it’s so much more! It’s easy, it’s cheap, it’s hearty, and it’s dang delicious. Oh, and it’s vegetarian—vegan without the cheese, gluten-free depending what kind of pasta you use. Yesssss.Pasta e Fagioli {Italian Pasta & Bean Soup}I made this Italian staple all the time when I first moved to NYC, but moved on to other things because that’s just how cooking goes for me. I make something regularly for a few weeks/months/years and then I completely forget about it for a few more weeks/months/years. In this case, I remembered Pasta e Fagioli on the last night of our Maine trip this past October. We had some produce to use up, and we had some tomato paste, beans (aka fagioli), pasta and cheese ends lingering…and well, when life gives you lemons, you know.

Long story short, I used up ingredients, was able to feed my people in under an hour start-to-finish and also became obsessed with Pasta e Fagioli again. We’ve been back in Brooklyn for three months and I’m still over here making this every couple of weeks. The heart wants what it wants.Pasta e Fagioli {Italian Pasta & Bean Soup}Making Pasta e Fagioli is super simple and you probably have most of the ingredients already. The method is nearly identical fo the way I make Sausage, White Bean & Kale Soup because why fix what isn’t broken?

Start by cooking the mirepoix (French term for carrot, celery & onion) for about ten minutes. You’re not going to get any color on it, but this is where the flavor building begins. Add some garlic, and then coat it all in tomato paste and let it caramelize for a few minutes. Add some herbs (fresh or dried), vegetable stock and water, and let that all simmer for 20 minutes or so, until the vegetables are soft. Finish it all off with a couple of cans of white beans and a bunch of kale (or any hearty green) and let them warm through, then combine the soup with cooked pasta in individual soup bowls. All that’s left to do is grate some parm over the top and call it dinner.Pasta e Fagioli {Italian Pasta & Bean Soup}If you’re wondering why I cook the pasta separately from the rest of the soup, it’s because I’m a single lady who eats a lot of leftovers and hates mushy pasta. I do this with chicken noodle soup as well—by keeping the two components separate, the pasta doesn’t overcook or get waterlogged and sad. If you have a group to feed or will otherwise not have leftovers (or maybe like your pasta really soft?), feel free to toss it in the pot with the beans and kale.

Pasta e Fagioli takes less than an hour start-to-finish and keeps like a dream. I made a big pot on Sunday night and have been reheating it for quick dinners when I get home from work. Let me tell you, it’s taking the edge off the post-holiday blues.Pasta e Fagioli {Italian Pasta & Bean Soup}

Pasta e Fagioli {Italian Pasta & Bean Soup}
makes 4-6 servings

For pasta:
water
Kosher or sea salt
splash of olive oil
1 1/2 cups small pasta (farfalline, ditalini, elbows)

Soup:
2 tablespoons olive oil
3 medium carrots, peeled, sliced into thin half-moons
3 ribs celery, trimmed, thinly sliced
1 medium-large yellow onion, diced small
1/2-1 teaspoon Kosher or sea salt, divided
6-8 cloves garlic, minced
1/4 cup tomato paste
1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable stock
4 cups water
2 bay leaves
1 bunch kale or chard, stemmed and chopped into bite-sized pieces
2 15-ounce cans cannelini or other white beans
1/4 cup chopped fresh parsley, plus more for topping
grated parmesan cheese, for topping (optional)

Fill a medium-sized heavy-bottomed pot 2/3 full with water. Bring to a boil. Salt well and add pasta, cooking according to the package directions. Drain pasta and return to the pot. Drizzle lightly with olive oil to keep it from sticking together whil you prepare the soup.

Heat olive oil in a stockpot over medium heat. Add carrots, celery, onion and a pinch of salt to the pot. Cook, stirring frequently, until starting to soften (about 10 minutes). Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste and stir to coat. Let cook for 2-3 minutes, until tomato paste begins to darken. Add bay leaves, thyme, optional red pepper flakes, vegetable stock and water. Bring to a boil, reduce to a simmer, and let cook 20-25 minutes, or until vegetables are soft (but not mush).

Remove bay leaves. Add beans and kale and let cook 5-7 more minutes, until greens have wilted a bit. Stir in parsley. Taste for salt and adjust as needed.

For serving, place about 1/2 cup of cooked pasta in each bowl. Top with soup and stir together. Garnish with Parmesan, if desired.

Soup will keep in an airtight container in the refrigerator for several days.

Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli {Italian Pasta & Bean Soup}

Spicy Southwestern Chicken Soup

Being from Texas, I have a deep abiding love for all things southwestern, especially Tex-Mex. If it has salsa, guacamole, melted cheese, pinto beans, or tortillas, I love it and I would like seconds thankyouverymuch. But since I am a New Yorker (can I finally call myself that after eight years?), there aren’t many Mexican restaurants or grocery stores that carry much besides packaged taco seasoning, and that simply won’t cut it. Also, that stereotype of New Yorkers being busy every minute of everyday? Totally true. When we get up and leave in the morning, we pack our entire lives into one supposedly-convenient bag. There are no cars for carrying those rain boots or options to make a quick trip home on lunch hour. This week is especially crazy because we are finally expecting snow. So now, in addition to everything else, everyone is preparing for the snowpocalypse (mostly by standing in line at Trader Joe’s). On my list for storm prep? Buy new winter boots and make a big pot of this Spicy Southwestern Chicken Soup.

This recipe is adapted from one that my mom made when I went home to visit in 2010. Nearly every time I make the trip to Texas, my allergies flare up and I can barely enjoy the family time. Knowing what was in store once I landed on Texas soil, my mom did what really good moms do–she made the ultimate cure-all, chicken soup. But instead of the traditional variety with carrots and celery, she used salsa and pinto beans, and threw it all in the slow cooker. She served it ladled over rice, and it hit the spot. Simple, comforting, and full of shredded chicken and beans, it was just what was needed to keep my allergies at bay (…somewhat–I don’t promise any miracles 😊). When she told me it had been made with a jar of Pace Picante, I was shocked! This soup was so much more than the sum of its parts.

When I got back to Brooklyn, I put it into my regular dinner rotation, with a few adjustments. I ditched the jarred salsa in favor of homemade, and as I lack a slow cooker, I made it on the stovetop. Where the slow cooker would probably take four to eight hours, my version takes one hour from start to finish! My mom calls this recipe Chicken Chili, which is absolute sacrilege, apparently. In Texas, chili is not supposed to have beans. It’s something I’ll never understand. So, with Henry’s help, it’s been renamed. Whatever you call it, it’s delicious.

Spicy Southwestern Chicken Soup begins as many soups do, with sautéing diced onion and minced garlic together until they are soft and fragrant. Stir in some chili powder and cumin, followed by two cups of salsa. I like to use the Restaurant-Style Salsa that I posted yesterday. It’s a snap to put together and is super smoky and flavorful. You may also use a jar of your favorite prepared salsa. I think a tomatillo version would be great here! Next, place two pounds of bone-in chicken breast in the pot, followed by four cups of chicken stock. If the chicken is not completely submerged, add water until it is. By using bone-in chicken in addition to chicken stock, we are giving the broth a double dose of chicken flavor. Cover the pot, bring the soup to a boil, and then let it simmer until the chicken is cooked through, about 30 minutes. Remove the chicken from the pot, toss the bones, and shred the meat before adding it back in. Then throw in some pinto beans that you’ve drained and rinsed, and let everything cook for just ten more minutes before enjoying.

 I like to serve this soup similarly to my Red Posole. I put out little plates of shredded cheddar, chopped cilantro, and diced avocado, so everyone can customize their bowls. Having eaten this soup on four occasions this week, I highly recommend crushing some tortilla chips over the top as well. So. Good. You could also take a page from my mom and serve it over rice. And a side salad couldn’t hurt 😊

Spicy Southwestern Chicken Soup is a warm, comforting meal perfect for cold weather. Simple, nutritious and brimming with the flavors of the southwest, it’s a favorite in our home. I’m sure it’ll become a favorite in yours, too.

 Spicy Southwestern Chicken Soup
makes 6-8 servings

1 tablespoon olive oil
1 small red onion, diced
1-2 cloves garlic, minced
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
2 cups salsa
2 lbs bone-in chicken breast, skin and excess fat removed
4 cups chicken stock
water
2 15 oz cans (3 cups) pinto beans, drained and rinsed
1/2 teaspoon Kosher or sea salt (or to taste)

Suggested Accompaniments:
diced avocado
chopped cilantro
shredded cheddar cheese
cooked white or brown rice
crushed tortilla chips

Heat a 4-6 quart heavy-bottomed soup pot over medium-high heat. Add olive oil and swirl it around to coat the pan. Sauté onions until soft and translucent, five to seven minutes. Add garlic and cook until fragrant. Stir in chili powder and cumin. Pour in salsa, and stir to coat everything. Lay chicken breasts in the pot and pour in chicken stock. If chicken is not completely submerged, add water until it is. Cover the pot and bring it to a boil. Reduce it to a simmer for 30 minutes, or until chicken is cooked through.

Use tongs to remove chicken breasts from the pot. Allow to cool five minutes before shredding with two forks. Add shredded meat back to the pot, followed by pinto beans. Let simmer uncovered for an additional ten minutes. Check the seasoning and add salt to taste. Serve warm with accompaniments of choice.

Spicy Southwestern Chicken Soup can be covered and refrigerated for up to five days.