Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and granddaughter – inspiring you to get excited about food!
Some of the best dishes are humble peasant dishes made with simple ingredients. The secret to turning these everyday ingredients into something special is cooking with love.
I know it may sound cheesy but it’s true! I’ve learned that when you have a passion for what you are doing and not just doing it for the sake of it, the food tastes so much better.
Growing up, my parents were never passionate about cooking, it was always a chore for them. Looking back that’s what gave me the drive and the desire to be different. I couldn’t wait to have a family of my own and a kitchen of my own. I wanted to be just like my grandmother and cook heart-warming home cooked meals made from love.
The recipe that I am sharing with you this month is another Italian classic. It’s also a dish that’s made with staple ingredients; pasta, beans, crushed tomatoes and some root veggies. The magic happens when they are cooked together, simmering away until you have a delicious and hearty soup. We call this pasta e fagioli which translates to pasta with beans.
This dish is perfect to serve on a cold winter’s night or when you need a pick me up. Give it a go and it is sure to warm you up this winter. Remember the secret to making delicious food is passion and love! Without this, food is just a means to fuel your body. However, with passion and love, food becomes a way of life!
Ingredients
- 2 cups dried borlotti beans
- 1 tbs olive oil
- 3 bay leaves
- 1 onion diced
- 1 carrot diced
- 1 zucchini diced
- 1 cup pumpkin diced
- 3 cloves garlic crushed
- 400 g crushed tomatoes
- 1 litre beef stock
- 1 ½ cups small pasta such as
elbows or ditalini - Parmesan cheese to serve
Method
- Soak beans in water overnight. Drain and refresh under cold water. (If you’re short on time use canned beans this will also reduce the cooking time)
- Heat oil in a large saucepan over medium high heat.
- Add the onion and bay leaf and cook until soft around 2-3 minutes before adding the remaining vegetables. Sweat the vegetables out for 10 minutes or until soft. Season with salt and pepper.
- Add beans, tomatoes and stock to pot and raise heat to high. Bring soup to the boil and then reduce heat to medium and cook for 40 minutes stirring occasionally.
- Once the beans are almost cooked bring the soup to the boil once again and add your pasta. Cook for 6 to 8 minutes or until pasta is cooked al dente. You may need to add extra water at this point as the pasta will soak up the water.
- Allow soup to rest and to cool for a few minutes. Ladle soup into bowls. Drizzle with olive oil and top with lots of grated cheese. Serve with crusty bread
You can also find this recipe and step by step instructions on my blog at www.mrsfoodiemumma.com as well as more quick and easy recipes!
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