This recipe is a slightly altered version originally from Top Secret Recipes. It was inspired by Olive Garden’s pasta e fagioli, but I personally think it’s tastier. And it’s probably a bit lighter as well, so that doesn’t hurt.
You’ll need.. 1 lb lean ground turkey 1 small onion, diced 1 large carrot, julienned 3 stalks celery, chopped 2 cloves garlic, minced 2 14.5oz cans diced tomatoes 1 15oz can red kidney beans (w/ liquid) 1 15oz can great northern or navy beans 1 15oz can tomato sauce 1 12oz can V8 juice 1 Tbsp white vinegar ½ tsp pepper ½ tsp dried thyme 1 ½ tsp salt 1 tsp dried oregano 1 tsp dried basil ½ lb ditalini pasta
To make it.. 1. Brown turkey in large pot over medium heat. Drain (& rinse, if preferred). 2. Add onion, carrot, celery & garlic. Sautee for 10 minutes. 3. Add remaining ingredients, except for pasta, and simmer covered for 1 hour. 4. About 50 minutes into simmering, cook the pasta in a separate pot until just al dente. Drain. 5. Add pasta to soup and simmer 5-10 minutes more. Serve with a sprinkle of grated parmesan on top, and crusty bread if you desire.
Con un coltello sminuzzate aglio e rosmarino. In una padella anti-aderente versate due cucchiai di olio extra vergine di oliva, l'aglio e il rosmarino sminuzzti. Dopo qualche secondo versate gli spaghetti spezzati a meta e lasciate tostare per un minuto circa. Aggiungete l'acqua e 4 cucchiai di tamari. Mescolate con un cucchiaio di legno finché l'acqua non sarà asciugata. Versate i fagioli con la loro acqua e le carote tagliate a strisicioline sottili. Saltate qualche secondo e fate raffreddare.
Bagnate un canovaccio da cucina e strizzatelo. Adagiate sopra le cialde e attendete due minuti. Quando la cialda sarà ammorbidita create degli involtini. Spennelate gli involtini con un po’ di olio e poneteli in forno, su carta da forno, a 180° per 20 minuti circa, finché non saranno dorati. Accompagnateli con delle foglie fresche di spinacino.
PASTA & FAGIOLI ROLLS
Ingredients for 8 rolls:
• 8 rice rolls wrappers
• 6oz spaghetti
• 1 jar kidney beans
• 2oz carrots
• 4 tablespoons tamari (soy sauce)
• 300 ml water
• 1 clove of garlic
• 1 branch of rosemary
• extra virgin olive oil
Chopp garlic and rosemary. In a non-stick pan pour in two tablespoons of extra virgin olive oil, chopped garlic and rosemary. After a few seconds pour spaghetti broken in half and let it toast for a minute. Add water and 4 tablespoons of tamari. Stir with a wooden spoon until the water is dried. Pour the beans with their liquid and carrots cut into thin stripes. Jump few second and let it cool.
Wet a towel and squeeze it. Put the wrappers on the towel and wait two minutes. When the wrappers is softened create the rolls. Brush the rolls with a little oil and place them in the oven on a baking sheet at 360°F for 20 minutes, until they are crispy. Serve with fresh baby spinach leaves.
I am cold and I need a soup. Tonight it Cook’s Illustrated Pasta E Fagioli made with a few adjustments.
1 tsp light olive oil
2 oz pancetta chopped fine
½ onion, chopped fine
1 rib celery, chopped fine
2 cloves garlic, pressed
½ tsp dried oregano
Pinch of red pepper flakes
1 tsp anchovy paste
1 14.5 oz can diced tomatoes with liquid
1 piece Parmesan cheese rind
1 15 oz can cannellini beans, drained and rinsed
2 cups chicken broth
1 ½ cup water
1 /2 cup orzo
2 tbs chopped fresh parsley leaves
Salt & Pepper
Grated Parmesan cheese
Good olive oil
Heat oil in soup pot oven over medium-high heat until hot. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion and celery; cook, stirring occasionally, until vegetables are softened, 3-5 minutes. Add garlic, oregano, red pepper flakes, and anchovy paste; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, and then reduce heat to low and simmer to blend flavors, 10 minutes. Add chicken broth and water, increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes.
Discard cheese rind. Off heat, stir in 1½ tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into bowls; drizzle with olive oil, sprinkle with parsley and a bit of grated parmesan.