January 22nd, 2021
Happy Friday!! Brrrrr… It’s cold outside! And what’s better on a cold day than a bowl of nice, hot soup!? The only thing better is if you made it yesterday…because we all know those “wet dishes” taste even better after they sit a day and the flavors meld!
So…above, hopefully you can make out the little jingle we gave out in 2006 as our Peace Chick token. It was accompanied by a can of Chick peas ( otherwise known as garbanzo beans—-much more colorful word, don’t you think?) AND a recipe I made up myself for Pasta Fagioli— A nice Italian word meaning soup with pasta and beans.
I have inserted the recipe below. Enjoy! It’s yummy! Don’t forget the Italian bread…it’s important to break bread with friends and loved ones.
Stay safe and stay warm! Ciao for now! Patty ✌️?????
Recipe for Patty’s Pasta Fagioli or Abundanza Garbanza
olive oil Several carrots, diced
1 can of Chick peas. Onion, diced
1 can kidney beans. Several stalks of celery, diced
1 can of cannelini beans. 1/2 to a whole can of black olives, sliced
1/2 small jar of roasted peppers,sliced &diced
Several (5-7) cloves of garlic, sliced thin
1 large can of crushed tomatoes…1 can of diced ? tomatoes
2 boxes or cans of chicken broth (large size) OR you can use bouillon cubes or the one in the jar to make seven cups ..you can add more if you need it
Also…fresh zucchini— one large or two medium, scrubbed but not peeled. Save for the end! Zucchini doesn’t go in while soup is cooking.
Seasonings: garlic salt, pepper, parsley, and basil to taste, fresh if you have it. We use Locatelli Romano (as opposed to Parmesan, or anything in a green can), freshly grated. Again, we use the big holes on the grater.
And for pasta, I use tubettini, but I do not add it to the soup til I serve it.
Okay…lets get started…Here’s how I do it…
Start your soup in a big pot, with a little olive oil in the bottom. Add carrots, celery, onion, garlic ( a little later) and sauté til carrots are tender.
Add the liquid: broth and tomatoes. Let simmer.
Next the beans…continue to simmer. Now is a good time to start seasoning…
Meanwhile, slice your olives, roasted peppers, and grate your fresh Locatelli Romano cheese. I use the big hole side of the grater. Grate your zucchini now, too, but set aside.
Next, add your olives and roasted peppers to the pot. Let it cook while you boil your pasta. When the pasta is “al dente,” drain and set aside.( I put it in a zip-lock bag with a splash of oil, so it won’t stick!…and ladle it into each individual bowl at serving time and then ladle the hot soup on top…to warm the noodles!)
When you think the soup is done… it’s been simmering awhile now..turn it off!
Taste, again now, to adjust your seasoning…
After it cools a bit, add your grated zucchini. It doesn’t actually cook now…but, later, when you heat before serving, it will add a little zest and not be too mushy. At mealtime, heat the soup, ladle into bowls over your pasta, and top with fresh grated Locatelli. Mangia! Mangia! Sono buoni!
For centuries, friends and families have “kept the peace” by breaking bread together. So, the perfect “companion” for this soup is a good loaf of semolina!
Unless you have a crowd, there’ll be leftovers. I don’t keep reheating it ALL —- just a bowl at a time in the microwave…or, if you are opposed to “nuking,” just heat the amount you want to eat in a small pot on the stove.
Enjoy!! Ciao, again! Patty ???