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Pasta e Fagioli {Secret Recipe Club}

 

This is my first post for the Secret Recipe Club!  I kept coming across this Secret Recipe Club as I was reading  various blogs.  I was curious so I checked it out.  In case you have never heard of it, here’s the scoop.  In the SRC you are assigned a different blog every month.  You then choose any recipe from that blog, make the recipe, and write about it.  I thought it sounded like a lot of fun.  I love trying new recipes and always like finding new blogs.

This month I was assigned the blog My Italian Grandmother.  Michele’s blog was inspired by her grandmother, Emilia.  I was excited when I saw the name of the blog.  I love Italian food!  Michele has a  lot of great looking recipes on her blog such as Pumpkin Mousse Roll, Carmelized Onion and Olive Tapenade Pizza, and Lasagna with Ricotta and Eggplant to name a few.

I had a hard time deciding on which one to make but I chose Pasta e Fagioli.  The weather is turning colder and I have been making more soup.  I used to love the pasta e fagioli soup at Olive Garden.  I am sure the food at Olive Garden is very authentic :) but I wanted to try a recipe from a real Italian.

I made very few changes.  I left out the pancetta and used vegetable broth.  I added some garlic, celery, and carrots to the onions and used dried herbs instead of the fresh.  I also used both red kidney beans and white beans.  This soup was very warm and comforting and easy to make.

Pasta e Fagioli

2 tsp dried rosemary
2 tsp dried thyme
1 bay leaf
2 tsp olive oil
1 medium onion, chopped
2 tsp minced garlic
5 3/4 cups vegetable broth
1 – 14.5 ounce can red kidney beans, rinsed and drained
2 15 ounce cans white beans or 4 cups cooked
3/4 cup elbow macaroni
freshly ground black pepper
pinch of crushed red pepper flakes (optional)
salt and pepper to taste
1/3 cup freshly grated parmesan
1 tbsp extra virgin olive oil
 
  1. Preheat large sauce pan over medium heat.  Add the olive oil.
  2. Saute the garlic, onions, celery, and carrots until the vegetables are tender.
  3. Add the broth, beans, and herbs.  Bring to a boil, reduce heat and simmer about 10 minutes.
  4. Remove about one cup of the mixture and puree in blender.
  5. Add the macaroni and cook until tender.  About 8 minutes.
  6. Add the pureed mixture back into the pan
  7. Season with the salt, pepper, and red pepper flakes.
  8. Before serving top with grated parmesan cheese and drizzle with a little olive oil.

 



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15 Comments

  1. I’m glad you liked the recipe!

  2. Hooray! Welcome to the SRC! This looks great!

  3. I love pasta fagioli and yours looks delicious. I just found your site and am excited to read more of your posts. I’m always looking for new veggie blogs. Thanks and it is nice to meet you. Subscribed to your posts and following you on twitter.

    • Welcome! Look forward to tweeting with you!

  4. What a warm and hearty soup. What a great blog you got for SRC. You picked a wonderful recipe. Thanks for sharing.

    • It was a fun blog!

  5. I went Italian this month too (a great grandmother’s recipe)! Meatless also :)

    • Great! I will check it out!

  6. This looks very good indeed, and the club sounds cool and lots of fun:) You must have enjoyed yourself a lot ;)

    • It was fun and I am already looking forward to the next assignment!

  7. I am looking forward to soup weather so will save this to try! I love that bowl.

  8. Pasta e Fagioli has to be one of my favorite soups ever. Great pick for your first SRC! I certainly would have been on board with you for this one.

  9. Looks amazing! I can’t wait for it to be soup weather!

  10. What a great blog you got! (Didn’t you just love the music?) This soup looks amazing. I love making a soup on the weekend that will last for my lunches throughout the week. You did a beautiful job with this. And such great photography, too!

    • Thank you! The music was fun! Made me want to make some pasta!

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