Pasta e Fagioli, a hearty Italian soup, simple and satisfying. Practically every family in Italy makes it, and everyone seems to have their favorite version... Ours is very easy and can be made in just a few minutes.
Pasta e Fagioli
2 cloves minced Fresh Garlic
1Tomato (fresh, chopped or canned peeled, chopped)
Good Extra Virgin Olive Oil
2 cans good Cannellini Beans (or dried beans , soaked if you prefer and have time)
Cooked small Pasta ( any shape)
2 Bay Leaves
Salt and Pepper to taste
Heat olive oil ( enough to lightly cover bottom of pan ) in small saucepan til hot, add garlic, saute just til barely golden, add tomato , saute a few minutes, add bay leaves, then add beans, and 2 cups of water. More water may be added for a thinner consistancy if you like. Simmer soup for about 30 minutes.
Meanwhile, cook pasta til Al Dente, drain, set aside. Taste soup after about 30 minutes, check for seasoning. Add cooked pasta just before serving. Serve with good quality (preferably imported) grated Romano or Parmigiano Reggiano.
Ciccio is an Italian Flatbread... Sometimes served in restaurants before a meal. Often, they have nothing more that a little cheese on top of the dough which is baked very quickly in a wood fired oven.
Sometimes , just olive oil , rosemary and sea salt... This one I made with Sauteed Mushrooms, Fontina Cheese and Oil Cured Olives, sprinkled with Fresh Thyme.
