Saturday, March 27, 2010
Pasta e Fagioli. Amy Style. With Chicken. Unauthentic But Delicious.
This is about as unauthentic as you can get and still call this dish Pasta e Fagioli. True Pasta e Fagioli is a meatless "pasta & beans" dish. What I've concocted here is what happens when I stand in my kitchen at 6:00 pm and realize that I don't have enough of anything to really make a meal and I'm too tired to haul my cookies to the store. Enjoy! :)
Makes 6 servings
* 1 can organic kidney beans (**The 'real' recipe calls for dried dried great northern beans abt. 1 1/4 cups)
* 1 tablespoon unsalted butter
* 2 ribs celery, chopped thin
* 1 yellow onion, diced
* 2 teaspoons minced garlic (2 large cloves)
* 2 tablespoons finely chopped rosemary
* 4 ounces fusilli or other medium sized pasta
* 1 can organic chopped tomatoes
* 3/4 teaspoon fresh ground black pepper
* 1 teaspoon salt
* 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
* 1 lb roasted chicken (or whatever cooked chicken you've got 'laying' around
* 1/4 cup packed fresh basil leaves
* 1/4 cup fresh packed parsley leaves
* 5 large fresh sage leaves
* Freshly grated Parmesan cheese
1. In a stockpot over med-low heat, melt the butter. Then add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, rosemary, sage, stock, tomatoes, pepper, and 3 1/2 cups water. Bring to a simmer for 15 minutes.
2. Meanwhile, cook pasta according to package directions until it is just underdone and set aside.
3. After the soup has simmered for 15 minutes then add the salt and chicken. Heat through.
4. Finely chop the fresh basil and parsley. Stir into soup just before serving. Serve soup with a
garnish of fresh grated Parmesan.
Crusty bread is a great addition to this fine meal.
**if you're using dried beans rather than canned - follow these instructions:
1. Rinse beans, cover with cold water, and soak overnight. Drain beans; set aside.
2. After you've cooked the veggies until translucent, add beans, rosemary, chicken stock, tomatoes, pepper, and 3 1/2 cups water. Bring soup to a boil at high heat. Turn heat to medium low; simmering for 1 1/4 hours (or until beans are tender).
3. Then follow step 3 and beyond.
(photo credit: rachelray.com)