{"id":11930,"date":"2013-02-03T23:27:16","date_gmt":"2013-02-04T04:27:16","guid":{"rendered":"http:\/\/www.canyoustayfordinner.com\/?p=11930"},"modified":"2019-06-25T11:28:27","modified_gmt":"2019-06-25T15:28:27","slug":"pasta-e-fagioli","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/pasta-e-fagioli\/","title":{"rendered":"Pasta e Fagioli"},"content":{"rendered":"

\"pasta<\/a><\/p>\n

Well, now it’s official.<\/p>\n

I am the least cool person in America.<\/p>\n

\"pasta<\/a><\/p>\n

During the Super Bowl, I made and ate<\/p>\n

…<\/p>\n

soup.<\/p>\n

\"pasta<\/a><\/p>\n

I know.<\/p>\n

I’d write me off too. It wasn’t even chili.<\/p>\n

But wait!<\/p>\n

\"pasta<\/a><\/p>\n

In my defense, there weren’t many other options. No party invitations; no tantalizing fried food spreads; no triple-layer cheese dips; no Pinterest cookie-dough-meets-cheesecake-meets-brownie creations. I would have welcomed any and all of those with an open mind and mouth. But no.<\/p>\n

All I had was a well-stocked pantry and an aversion to supermarket showdowns. So I made do.<\/p>\n

\"pasta<\/a><\/p>\n

This pasta e fagioli (Italian pasta and bean soup) is\u00a0a pure and simple blend of ingredients that I always have on hand, and<\/p>\n

it<\/p>\n

is<\/p>\n

stellar.<\/em><\/p>\n

It’s rich, comforting, and hearty. The base is an oregano- and bay-seasoned tomato broth, and it’s packed with kidney beans, Ditalini pasta, saut\u00e9ed\u00a0onions, carrots, celery, and garlic.<\/p>\n

Let’s put it this way: It’s so delicious\u00a0that I’m now completely in acceptance of my being incredibly uncool. And that says quite a bit about a soup. And even more about me.<\/p>\n

\"pasta<\/a><\/p>\n

<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Pasta e Fagioli<\/h2>\n
<\/div>\n
This pasta e fagioli (Italian pasta and bean soup) is\u00a0a pure and simple blend of ingredients that I always have on hand, and it is stellar!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div>
Keyword: <\/span>easy pasta recipe, pasta and beans, pasta e fagioli recipe<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>450<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> tablespoon<\/span> olive oil<\/span><\/li>
  • 1<\/span> large yellow onion<\/span> chopped<\/span><\/li>
  • 2<\/span> large carrots<\/span> chopped<\/span><\/li>
  • 2<\/span> large stalks celery<\/span> chopped<\/span><\/li>
  • 4<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • 2<\/span> teaspoons<\/span> dried oregano<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> dried red pepper flakes<\/span><\/li>
  • 28<\/span> oz<\/span> 28-ounce can crushed tomatoes (or ground, peeled tomatoes)<\/span><\/li>
  • 4<\/span> cups<\/span> low-sodium vegetable broth<\/span> or chicken broth<\/span><\/li>
  • 30<\/span> oz<\/span> 15-ounce cans kidney beans, rinsed and drained<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 1<\/span> cup<\/span> small shaped pasta such as shells<\/span> ditalini, or elbows<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> black pepper<\/span><\/li>
  • 2<\/span> tablespoons<\/span> chopped fresh parsley<\/span><\/li>
  • 1<\/span> cup<\/span> grated Parmesan cheese<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, for until just beginning to soften, about 5 minutes.<\/div><\/li>
    • Add the garlic, oregano, and red pepper flakes, and stir constantly until fragrant, about 30 seconds. Add the tomatoes, broth, kidney beans, and bay leaves. Bring the pot to a boil, then reduce the heat to a simmer. <\/span><\/div><\/li>
    • Cook for 20 minutes. Add the pasta in the last 10 minutes of cooking. Add the salt and pepper and stir. <\/span><\/div><\/li>
    • Discard bay leaves, stir in parsley and serve, sprinkling each serving bowl with freshly grated Parmesan cheese.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n

      Nutrition<\/h3>
      Calories: <\/span>450<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>73<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>24<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fiber: <\/span>18<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>13<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Well, now it’s official. I am the least cool person in America. During the Super Bowl, I made and ate …<\/p>\n","protected":false},"author":3,"featured_media":11937,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1062],"tags":[56,1127,544,775],"class_list":["post-11930","post","type-post","status-publish","has-post-thumbnail","hentry","category-pasta","tag-beans","tag-italian","tag-pasta","tag-vegetarian"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/11930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=11930"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/11930\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/11937"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=11930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=11930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=11930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}