Here is yet another edition of “Things I Wouldn’t Eat When I Was a Kid.” My mother often made Pasta e Fagioli which was pronounced “pasta fazool.” It’s an Italian soup made with beans and pasta.
Well, as a kid, I had no “amore” for beans at all. The only soups I ate were chicken (and with rice, not noodles), split pea soup and tomato soup with rice (but no sugar added; Mom always had to make me a separate batch than the rest of the family ate).
Now that I’m all grown up and more schooled in the art of cooking, I have lots of “amore” for soups filled with beans and pasta. And because I add dark, leafy greens to everything, my pasta fazool has that too.
Sometimes I make this soup with pinto beans, other times it may be chickpeas or cannelini beans. Sometimes I add Swiss chard and sometimes kale. It all depends on my mood and what’s in the fridge. I love recipes that let you change it up every time.
Hearty, filling and delicious, a bowl of my Pasta e Fagioli is the perfect thing to sit down to when you come in from the snow. And remember, if my pasta fazool makes you drool, that’s amore! Enjoy!
1 Tbs. vegetable oil
The “V” Word: Say it. Eat it. Live it.