I am a bad blogger.
Really, really, bad blogger.
But in my defense, I’ve been studying for a tought exam…Which I ended up not taking, but that is a whole different story 😀
You know how sometimes a certain song reminds us of something?A place, a feeling, a person. I don’t have a straight association to a precise moment or person in my life for most foods, but for a few I do: I will always remember the first time I had lasagne, I thought they looked horrible and was sure I wouldn’t like them, but one bite was all it took for me to fall in love with them. Baked pasta will always be associated to my father, because he made the best. And this particular dish, pasta e fagioli ( Pasta and beans) will always remind me of my grandmother and our weekly dinners at my grandparents’ complete with manners–school.
Yup, and we were graded 😀
It was actually fun, although I don’t know if I would pass now!
Anyhow, this dish is a typical italian one ( I think from Milan, but am not sure) and a favourite of mine.
I had actually forgotten of it until my sister made it a few weeks ago, and I thought it would be selfish of me not to spread the love for it!
Pasta e Fagioli
2 celery stalks
2 tsp olive oil
5 cups vegetable broth*
3 cups soaked borlotti beans, but not cooked
ca. 300 grams pasta of your choice
*The amount of broth used depends on whether you prefer a thicker or soup-like consistency. I made a thicker version, so if you prefer it liquid-y add more broth
Finely dice onion, carrot and celery, sauté for 5-10 minutes on medium–low, until tender.
Add the vegetable broth and beans, salt the water, turn the flame up a bit.
Cook for approximately an hour, or until the beans are almost ready, adding broth if necessary.
Some 10 minutes before the beans are ready add the pasta, salt and broth if needed. The pasta should at least be covered by broth, or if you want it more like a soup add the desired amount of water.
As the pasta absorbs the water make sure to turn it often to insure no parts remain uncooked.