Pasta Fagioli

Name: Pasta Fagioli
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters canned cannellini beans, drained and rinsed; 237 milliliters sliced carrots (1/4-inch half-moon shape); 237 milliliters diced celery; 3 liters chicken stock; 710 milliliters cooked fusilli; 6 fresh basil leaves, rolled and sliced; 59 milliliters fresh parsley leaves, minced; 118 milliliters minced garlic; 4 Tbsps olive oil; 355 milliliters chopped onions; 2 Tbsps fresh oregano leaves, minced; 237 milliliters grated Parmesan; 1 liters cooked and pulled pork; 237 milliliters diced roasted red pepper; 8 servings Salt and freshly ground black pepper; 946 milliliters rough chopped red tomatoes

The recipe Pasta Fagioli could satisfy your Mediterranean craving in about 1 hour and 20 minutes. For $2.86 per serving, you get a main course that serves 8. One serving contains 619 calories, 49g of protein, and 22g of fat. A mixture of roasted pepper, rough tomatoes, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a heavy-bottomed soup pot, heat the olive oil over medium heat until hot, but not smoking.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the onions, carrots and celery, searing the vegetables until the carrots have browned, 2 to 3 minutes. Reduce the heat to medium-low, then add the stock, beans, red pepper, garlic, and salt and pepper to taste. Simmer until the vegetables and beans soften, about 20 minutes. Then add the pork, tomatoes and parsley and allow the soup to cook until the tomatoes have softened, an additional 10 minutes. Finally, reduce the heat to low and add the pasta, cheese, oregano and basil to the soup to finish for 20 to 30 minutes.

Ingredients you will need

Salt And Pepper

Red Pepper

Vegetable

Tomato

Carrot

Oregano

Parsley

Celery

Cheese

Garlic

Onion

Basil

Beans

Pasta

Stock

Pork

Soup

Equipment

Pot

Ingredients

Servings:

946milliliters

canned cannellini beans, drained and rinsed 237milliliters

sliced carrots (1/4-inch half-moon shape)237milliliters

diced celery 3liters

chicken stock 710milliliters

cooked fusilli 6

fresh basil leaves, rolled and sliced 59milliliters

fresh parsley leaves, minced 118milliliters

minced garlic 4Tbsps

olive oil 355milliliters

chopped onions 2Tbsps

fresh oregano leaves, minced 237milliliters

grated Parmesan 1liters

cooked and pulled pork 237milliliters

diced roasted red pepper 8servings

Salt and freshly ground black pepper 946milliliters

rough chopped red tomatoes

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.