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.
1-1/2 cups chicken broth
1/2 c tiny pasta
handful grape tomatoes
handful chopped spinach
1 clove garlic
a hunk of parmigiano