I am still on the soup train since it is still so cold outside. So I decided to make a soup that represents the ultimate comfort food in the soup category that is and to me it is Pasta e Fagioli Soup. My family makes a few different versions of this soup and it doesn’t matter whose version you eat, you will never be disappointed. I rarely get soup as an appetizer, but when homemade Pasta e Fagioli is on the menu then I am all over it. I guess between the cold weather and missing my family a lot right now, I really wanted to make something comforting. So what better way to feel comforted than by eating Pasta e Fagioli soup. What is your favorite soup?
Pasta e Fagioli Soup:
Adapted recipe and photo by The Comforting Cook
Original recipe by Giada De Laurentiis
2 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
3 pieces of bacon (cooked and chopped)
3 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
1 (14.5-ounce) can red kidney beans, drained and rinsed
1 (14.5-ounce) can cannellini beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and bay leaves. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the bay leaves. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well.Season the soup with ground black pepper and red pepper flakes.
Ladle the soup into bowls. Sprinkle with some Parmesan cheese.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.