Pasta Fagoili Soup

Pasta Fagoili Soup

Hi lovelies.I am Foysal Hossain. Our crazy fall soup series continues today with one of my very favorite hearty and satisfying recipes.It’s pasta fagioli soup now if you have never had the pleasure of trying this
soup for yourself. You are in for such a treat it’s nutrient-rich full of fiber and filling thanks to the addition of both pasta and beans in fact pasta fagioli is basically a direct
translation for pasta and beans which is the base of this soup and it’s actually really really simple to prepare.

Pasta Fagoili Soup

So to get started i have got a little bit of olive oil heating up over medium-high heat in a nice big soup pot on the stove. Now if you don’t have one of these already i highly recommend
investing in one it’s one of the kitchen tools that i use the most year after year and you don’t have to splurge for a super expensive one. You can get one for under fifty dollars like this one was
and i’m gonna get started by browning. My ground beef once that beef is in the pot i’m going to go ahead and break it up into little bits using the side of my spoon and i
want to season it liberally with a little salt and a little pepper i’ve opted for some extra lean ground beef here and that’s always a good idea in a soup like this because you don’t want a
lot of extra fat floating around in your soup. This is a really good place to use as lean a beef as you can find. Now if you don’t want to use meat in this recipe you definitely have the option to
leave it out. I’ve also seen this made with italian sausage you could use hot or mild both would be really really tasty you could also lighten this up a little bit by using some ground poultry
instead so some turkey or some chicken.Pasta Fagoili Soup.

Pasta Fagoili Soup

If you wanted to or you also have the option to just leave the meat out entirely and keep this vegetarian totally up to you just as soon as that beef is nice and brown. We’re gonna go ahead and start
building in our flavor here and to do that i’m starting with a traditional mirepoix that’s what they call this classic mixture of onion celery and carrots tons of great flavor plus tons of great
nutrients as well and we just want to let these cook up for another say three to four minutes or until they’re nice and soft. Then it’s time to add even more great flavor to this and i’m going to be doing
that courtesy of some garlic. Now i think i mentioned this in my last video but it’s worth mentioning again we have been plagued by cold season in our house.Pasta Fagoili Soup.

Pasta Fagoili Soup

Say everyone has been sick pretty much consistently for a month. So soup has been our savior i always like to add tons of garlic to my soup because garlic has lots of immunity boosting power and
that is something we could really use around our house. Right now i also want to get in here with even more great flavor and to do that i’m going to be adding an italian seasoning
that’s loaded with dried herbs like thyme oregano parsley and basil you can use homemade or store-bought both work really well in this recipe and i’ll just let that seasoning heat up for another
minute or so to help it really maximize.Its flavor mmm you won’t believe how good this already smells super soothing to the soul.Pasta Fagoili Soup.

Pasta Fagoili Soup

Then it’s time to go ahead and add my beans to the pot in this case i’m using a combination of cannellini beans also known as white kidney beans as well as some red kidney beans but to be
perfectly honest you can use whatever canned beans you have lying around in your pantry. I always have canned beans on hand because of course they’re loaded with fiber great for you and require
almost no cooking at all what’s not to love about that once my beans are in the pot i’m gonna go ahead and add my tomatoes as well so i’ve got some crushed tomatoes headed in
here as well as some diced tomatoes because i like the two different textures happening.Pasta Fagoili Soup.

Pasta Fagoili Soup

I’m also going to be adding some beef broth to my pot. Now you can really use any kind of broth you want in this recipe i’m opting for beef because of course it works really well with the
ground beef that we’re using here but if you were using italian sausage or some ground poultry you could use chicken broth or some veggie broth. If you wanted to leave this vegetarian definitely up
to you.Next i’m gonna go ahead and add my secret ingredient which i really believe takes this soup right over the top in terms of flavor and my secret ingredient is actually a
parmesan rind.Pasta Fagoili Soup. Now if you don’t know what this is it’s basically the piece that’s left over once you’ve grated your full piece of parmesan and usually people throw them away but what i like to do is
actually save them in a zipper bag and store them in either my fridge or my freezer and then whenever i’m making a nice savory soup like this. I just pop the whole rind right into the soup and
it imparts the most beautiful umami flavor into the soup. You won’t even believe how delicious it becomes. Now at this point i’m just going to let this come to a nice rolling boil and
once it’s reached that boil.Pasta Fagoili Soup.

I want to go ahead and add my pasta to this and here i’m using traditional detali pasta that’s super classic in this soup but you can really use any kind of small pasta. You wanted to you could use some
macaroni some mini shells or even some orzo. If that’s what you have on hand and basically what we’re going to do is let those shells cook away in that delicious broth until they’re nice and
tender that usually takes between say 10 and 12 minutes now some people would tell you to cook your shells in a separate pot and then add them to your soup but i just add an extra cup or two
of broth to compensate for the fact that my shells are going to absorb a lot of that liquid and that way i don’t have to dirty any more dishes because guys let’s be honest i have two kids i’ve already
got plenty of dishes to do.Pasta Fagoili Soup.So while that pasta is boiling and bubbling away i’m going to go ahead and add my second secret ingredient and that is just a little bit of sugar.

Pasta Fagoili Soup

So i’ve
got about two teaspoons here and i’m going to sprinkle it into my pot i know this seems totally counter-intuitive in a savory recipe like this but that sugar is just going to help cut
the acidity of those tomatoes just a little bit you’re not even going to be able to detect it. It’s not going to make your soup sweet or anything but it’s going to mellow out that acidity quite a
bit so i highly recommend adding it to your pot and just as soon as that pasta is fully cooked this soup is ready to be enjoyed. I like going in and removing my parmesan
rind because of course it’s done all its hard work and honestly it is ready for serving. I like finishing it off with some freshly chopped parsley just for a bit of gree
and freshness as well as some freshly grated parmesan cheese because honestly guys what is not made better with freshly grated parmesan am i right,some people call this a soup i think it
eats a lot more like a stew regardless.Pasta Fagoili Soup.

It is one of the most delicious things you will eat this fall i promise you that in fact i’m ready to have a bowl right now. This soup is so hearty flavorful and satisfying it totally eats like a meal
it’s the perfect thing on a chili fall day the flavor is so good your entire family is sure to love it and i hope you will give it a try for yourselves. If you do be sure to tweet me instagram me or
facebook me a photo because you know how much i love seeing your kitchen creations remember this recipe like all of my recipes is featured on fooddbea.com our amazing meal planning site that
allows you to browse more than a thousand recipes drag and drop them into your weekly meal plan and then automatically generates your grocery list for the week what’s not to like
finally if you haven’t already be sure to subscribe because there is lots more deliciousness where this came from.Thank you so muuch.

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