Pasta Fagioli
Started out as just an idea of how I wanted to make some soup. Turned into more of a casserole, but not a casserole since it is all done on the stove.
Started out as just an idea of how I wanted to make some soup. Turned into more of a casserole, but not a casserole since it is all done on the stove.
- 1 teaspoon onion powder
- 1 tablespoon dried basil
- 1 tablespoon garlic salt
- 2 stalks celery chopped
- 10 cups chicken stock
- 1 pound pasta uncooked
- 2 medium carrots chopped
- 1 whole zucchini chopped
- 1 teaspoon italian spice blend
- 1/4 teaspoon dried chili pepper flakes
- 1 can tomatoes, diced
- 2 cans white beans
- Carbohydrate 75.3932584161389 g
- Cholesterol 79.1870717036218 mg
- Fat 11.5635508848103 g
- Fiber 1.82423958545277 g
- Protein 29.851909858311 g
- Saturated Fat 2.8538254686059 g
- Serving Size 1 1 Serving (1101g)
- Sodium 2359.70121435967 mg
- Sugar 73.5690188306861 g
- Trans Fat 1.30638482362602 g
- Calories 531 calories
Step-by-step
- I started with fresh chicken stock, if not just heat the stock to boiling.
- Check to see if it needs a boost with some chicken base.
- Add in the pasta, celery, and carrots; cook for 5 minutes.
- Add in the spices, beans, and tomatoes.
- Heat till all bubbly and if you are adding the zucchini or squash add it now.
- Cook for another few minutes then serve with grated Parmesan and bread.
What happens when a soup absorbs all its liquid midway through simmering and starts behaving like a thick braise? Starch hydration dictates that dry pasta will rapidly absorb roughly two to three times its weight in broth, transforming a loose pot of soup into a dense, spoonable stew. Managing this requires adjusting the heat to a gentle simmer rather than a violent boil, preventing the exterior of the pasta from turning mushy before the core cooks through. Adding the tender vegetables like zucchini toward the end preserves their structural integrity instead of letting them dissolve into the broth. Storing leftovers demands caution because the pasta will continue to swell inside the liquid; reserve a cup of plain chicken stock in the refrigerator to thin out the mixture during reheating. Pairing this hearty dish requires high-acidity or pungent elements to cut through the heavy starch load of pasta and white beans. Thick slices of rustic sourdough or ciabatta brushed with olive oil and toasted until the crust blisters provide the necessary crunch against the soft beans. Rubbing those warm bread slices with a raw clove of garlic immediately upon removal from the heat infuses a sharp aromatic punch that counters the mellow sweetness of the carrots and tomatoes. A generous shower of freshly grated Parmigiano-Reggiano adds umami depth, bridging the gap between the savory chicken stock and the earthy legumes.
