Pasta é Fagioli see Video
Pasta é Fagioli see Video

Pasta é Fagioli see Video

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Pasta é Fagioli "Pasta Fazool"

As seen on Harris & Co. LIVE WFLA-TV 8 from Brandon Town Center (see video)

With Jack Harris, Kim Goddard & Charles Knight

PREPARATION TIME: 40 Minutes – Makes 6 to 8 servings

EQUIPMENT: French chef’s knife, cutting board, measuring cup and spoons, 5n1 cooker or 4qt Soup Pot with Induction Cooker, and Kitchen Machine food cutter

1 medium onion, chopped fine Kitchen Machine #2 cone

1 medium carrot, Julienne Kitchen Machine #2 cone

1 stalk celery, grated Kitchen Machine #1

1 green bell pepper, diced

2 cloves garlic, minced

½ teaspoon fresh or dried thyme

½ teaspoon Italian seasoning

3 cups homemade Chicken Stock (pg. 217 Healthy Meat and Potatoes)

4 cups cooked white (cannellini) beans in liquid, homemade or canned

¼ cup tagliatelle or ditalini pasta

1 teaspoon apple cider vinegar

2 tablespoons freshly grated Parmesan cheese

4 fresh basil leaves, cut into 1/4-inch strips

In a hot, dry 5n1 cooker or 4qt stockpot over medium heat 350°F (180°C), dry sauté onion, carrot, celery, bell pepper and garlic until lightly browned, about 10 minutes, stirring constantly. Stir in thyme and Italian seasoning.

Slowly stir in the stock. Stir in the beans, pasta and vinegar. Reduce heat to medium-low 200°F (93°C) cover the pan and open the vent simmer until pasta is al dente, about 30 minutes. Do not allow soup to boil.

To serve, ladle the soup into soup bowl or tureen and top with the Parmesan cheese and fresh basil. Serve with warm garlic bread.