Pasta e Fagioli con Funghi
Description
A healthy and traditional Italian soup (pasta and beans), with mushrooms.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 1 C. dried shaggy parasol
- 1/4 C. dried porcini
- 3 C. warm water
- 4 T. olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 T. fresh thyme (1 t. dried)
- 1 T. fresh chopped rosemary (1 t. dried, crumbled)
- 2 bay leaves
- 1 T. salt
- 1 t. fresh ground pepper
- 4 C. chicken or vegetable broth
- 4 T. tomato paste
- 2 cans canellini beans, drained and rinsed.
- 1.5 C. pasta shells (Conchiglie)
- fresh grated Parmesan (optional)
Methods/steps
- Soak the shaggy parasol in 2 C. warm water. Soak the porcini in 1 C. warm water. Drain both, reserving soaking liquid while avoiding any grit. Chop mushrooms and set aside.
- Heat the olive oil over medium heat in a soup pot.
- Add the onion, carrots, celery and garlic, herbs, salt and pepper. Saute 5 minutes or until soft.
- Add reserved mushrooms and their liquid, stock, tomato paste and beans. Bring to a low simmer and cover for 10 minutes.
- Add the shells, bring back to a simmer for 8-12 minutes, stirring occasionally, until pasta is al dente.
- Remove bay leaves, adjust seasonings, and serve topped with lots of grated cheese.
Additional Tips
Add a hearty crusty bread and Greek salad for a complete supper.
Reviews
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