Summer pasta e fagioli soup

Summer Pasta and beans. If you love vegetables, you have to try this absolutely typical Sicilian recipe. This is the 'fagiolapasta', or so is called in Sicily: is the summer bean, the fresh one, inside its pod, summer tempts us by market stalls. When I was little I loved to open the pods and I race with my brother who was more beans completely white or purple, the most coveted than ' cause moire’ much more common. In baking, Unfortunately, the colors of summer beans are lost. But not the flavor: matched just celery, carrot and onions, with a nice firm paste (family we always use the queens or the mixed Gragnano), these humble beans create a yummy soup that practically prepares alone. And it's a vegan dish. Strange to think how many traditional Italian dishes, for example the soups with legumes, they are delicious and vegan without any need to rework the recipe in no part. I'm used, On the subject of dried vegetables, good, nutrient and economic, also check out the pasta with lentils, the pasta with chickpeas, the macco di fave and the macco pea. I'm used, since it is a recipe of my island, Also have a look at all my SICILIAN RECIPES Have a good day!

Pasta and fresh beans (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 600 grams of summer beans (gross of pods, i used Pinto Beans)
  • 200 grams of pasta (beauty queens, mixed Gragnano or fingering striped)
  • 2 sticks of celery
  • a carrot
  • a fresh spring onion or a small onion
  • a few leaves of fresh basil
  • salt and pepper, just enough
  • extra virgin olive oil, just enough
  • a bay leaf

PROCEEDINGS

Summer pasta e fagioli soup

To prepare for the summer minestrone pasta and fresh beans first clean the beans: Shelling the beans by removing them from the pods and wash them carefully. Wash the celery, carrot and onion. Remove the stringy parts of the celery and cut into pieces, scrape off with a knife and also the carrot cut into cubes, Peel the onion and chop finely.

Put the beans in a large saucepan, Bay leaf and vegetables and cover with plenty of cold water, about one liter. Consider that, After the cooking time of beans, in the cooking water will also need to cook pasta, So what if it's too short eventually will have to add.

The beans should bake about 40 minutes, but of course you have to try: to me, For example,, like Salcedo, ' tame ', but there are those who prefer them very soft, that melt in your mouth. When the beans are almost to the point of desired doneness, Regular summer minestrone pasta and fresh beans salt, combine the pasta and bring it to cooking al dente.

Serve warm or hot pasta and beans, seasoning it with a drizzle of good olive oil, a generous grind of black pepper and a few leaves of fresh basil.

THE PAIRING: A delicate white wine is our suggestion for this tasty summer soup. We recommend a Pinot Bianco Doc produced by the Trentino “Bellaveder”: scented with peach and PEAR, the palate is fruity and acidic. Serve chilled at 10 degrees of temperature.

TIPS

To make the pasta with the creamy fresh beans, you can add a small potato, cut into cubes, that releasing starch during cooking will make the velvety soup.

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2 comments

Rosy August 21, 2014 at 19:41

Congratulations Ada, delicious recipes your. I have tried some and loved.
In this Ferguson was looking for a summer soup and so I ran into your pasta e fagioli and I was pleased to see that prepare like me, only I prefer beans with Sage and Basil (I adore!).

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Sicilians creative in the kitchen August 22, 2014 at 20:01

I also really like the Sage with beans, as well as Rosemary. But in summer I put the Basil just to give freshness to the soup, I serve lukewarm. Thanks so much for your compliments and I hope you like all the recipes you do. Happy August. ADA.

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