Pasta e Fagioli

People say when you're trying to sell a house, pop a batch of chocolate chip cookies in the oven to fill the air with the scent of sweet nostalgia, and entice the prospective buyer to invest in the Rockwellian pricelessness of a home-baked yesteryear. I say, go for a pot of pasta e fagioli on the stovetop instead.

For me, nothing offers a comforting embrace like the smell of sautéed garlic and onion. Add to that stewed tomatoes, brothy pasta, fresh herbs and grated cheese, and I'm sold. The beauty of most Italian food is that was born from the peasants; simple but satisfying concoctions from the earth that warm the heart and nourish the soul, invoking visions of your rotund Italian nonna with her long skirts and weathered hands (even if you don't have one), and multi-generational meals around the proverbial kitchen table.

Pasta e fagioli, or pasta and beans, has many variations but basically amounts to a wonderfully humble dish of white beans, small pasta, broth, and herbs. Most recipes suggest the tiny tubular ditalini pasta, but I think orecchiette lends a more elegant look. Often, recipes also call for tomatoes in either fresh-stewed, canned or paste version; you may choose to add other vegetables, pancetta, or varied herbs. Here is my version, adapted from an adorable site called Italian Food Forever and my favorite classic Italian cookbook, The Silver Spoon. Of course, we also have the Chef's added touch of homemade garlic croutons, which really does take the experience to a whole other level.


GARLIC CROUTONS

2 c stale french bread
1 clove garlic
1/4 c olive oil
salt and pepper to taste
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbs chopped fresh parsley
2 Tbs fresh grated parmesan cheese

Cut bread into large cubes. Mince garlic. Heat oil over medium-low heat and sauté bread cubes with salt and pepper until bread begins to turn golden brown. Add garlic, oregano and basil, and sauté until garlic is golden and bread is crispy. Remove from heat and immediately toss with parsley and parmesan cheese, and extra olive oil if necessary.

PASTA E FAGIOLI

8 roma tomatoes
2 cloves garlic
1/2 yellow onion
1 carrot
1 celery stick
3 Tbs olive oil
2 Tbs "Better Than Bouillon" dissolved in 1 qt hot water (or 1 qt vegetable broth of any kind)
2 cans cannellini beans (or navy beans for substitution) drained, or 1 c dried beans
     soaked and drained
1 Tbs dried herbs, such as sage, oregano, and/or thyme
salt and pepper to taste
pinch of red pepper flakes
1/3 c chopped fresh parsley
garlic croutons

Blanch tomatoes to loosen skin, then peel and chop. Mince garlic. Dice onion, carrot, and celery. Heat olive oil in soup pot and sauté onion, carrot and celery until softened. Add garlic and cook another minute. Add tomatoes and broth. Simmer 15 minutes. Puree half the beans with a few ladles full of soup. Add puree and the rest of the whole beans to the pot. Add dried herbs, salt and pepper and bring to boil. Reduce heat to simmer, add pasta and red pepper, and simmer until pasta is cooked. Stir in fresh parsley. Ladle into bowls and top with croutons. Serve with simple salad. (We love mixed greens with fresh basil, raw zucchini and grilled artichoke hearts, topped with balsamic vinaigrette and fresh grated parmesan cheese.)

Note: Soup will get thicker overnight as pasta absorbs broth, and makes excellent leftovers!

Mangia!

Porca vacca! Ho fume.