It’s been decades since I’ve eaten pasta e fagioli in the classic interpretation, but the thought recently passed through my consciousness…and remained. Perhaps it was all the Italianissmo of being in Staten Island and the The Bronx last week.
So, I decided to make it. But, no, not in the traditional way. Hey, this is FOODalogue, after all!
Countdown to a recipe:
• I got these beautiful terracotta casserole dishes for Mother’s Day and was dying to use them. They’re about 5 inches across and probably 2 cups fill them.
• I was “in” nursing a cold, watching the Preakness, and feeling the need for some comfort food.
• I had the heel of a piece of Parmigiano Reggiano which I’d been holding to bake in something or throw in soup.
• I saw the idea ‘somewhere’ of cooking pasta slowly (not in boiling water)…and I was intrigued.
• Having just returned from NY, I didn’t have much fresh food to choose from — and I only had white beans.
Throw everything into the pot at the same time and bake in oven till pasta is cooked.
1-1/2 cups chicken broth
1/2 c tiny pasta
handful grape tomatoes
handful chopped spinach
1 clove garlic
a hunk of parmigiano
Does it work?
Yes! Actually it does. On 2 counts! Cooking the pasta in the soup gives the broth a viscosity that wouldn’t have happened with cooked and drained pasta. Also, less pots to clean up!
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Your photos have almost unbelievable clarity. They are as gorgeous as your recipe is delicious. I hope you have a great day. Blessings…Mary
I don’t care about clear broth as long as the taste is there. Love those bowls!
Arlene recently posted..CREOLE MEATLOAF WITH TRINITY GRAVY
Quite an interesting way to cook this “soup”. White beans are the best for emergencies.
Peter G @ Souvlaki For The Soul recently posted..Lime- Yoghurt and Olive Oil Cake
Oh I love those terracota pots. And the way to cook this… soup… is also very interesting. Baked pasta always has a better texture in my own opinion.
Just discovered your website. I love your header design. Plus, your pictures are really well done.
Welcome…and thank you!
First the casseroles are really beautiful…I got to get some…Leave it to you to come up with a different spin on an old traditional dish. Bravo!
norma recently posted..Mami’s Carne Guisada – Puerto Rican Beef Stew
Great recipe, pots, pictures.
Bravo!
Pasta with few pots! I am sold… GREG
It looks amazing Joan!!!!!I have heard of using the heal of Parmesan for flavouring, way to be inventive.
This is exciting. I can’t wait to try because I make soups all the time, and I am so curious about the method. I adore those terracotta bowls.
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