BEAN SOUP WITH POTATOES MAMMA'S STYLE- PASTA E FAGIOLI (CON PATATE) ALLA MAMMA

 

    Pasta e fagioli is something that I have always watched my mom cook throughout the years, but that somehow I was seldom willing to eat when I was growing up. Now that I have a different appreciation for beans and all of their wonderful properties, I do regret missing out on such a wonderful dish! Luckily for me, my family loves soups and they love beans and potatoes; so I do get to enjoy it on a weekly basis.

    My wonderful mamma always made Pasta e Fagioli with the addition of potatoes to give it a heartier and more interesting taste (...and maybe as a way to trick us into eating it). I have reproduced it here for all to try with my personal added touch by using some of my favorite spices and herbs (like ginger, nutmeg, and dill) that really combine well with all of the other ingredients. This is a very easy soup to make, it keeps well in the refrigerator for a couple of days, and can be reheated by adding some water to the pot if the pasta has absorbed most of the broth.

I hope you will enjoy this recipe and that you will make it part of your GF journey!


BEAN SOUP WITH POTATOES MAMMA'S STYLE 
(PASTA E FAGIOLI CON PATATE ALLA MAMMA) 🥣
(Serves 4 bean-lovers)
Ingredients: 
  • 1/2 pound, or 1/2 box of your favorite soup GF pasta (elbows, ditalini or tubetti are perfect for soups)
  • 1 tbsp of EVOO (plus extra for later)
  • 1 GF vegetable or meat bouillon (I like to choose brands that use no added fillers or MSGs)
  • 1 can of your favorite white beans or ceci beans (you can combine darker beans as well if you are looking for added color and taste)
  • salt and pepper to taste
  • 1/2 tsp each of GF ginger powder and grated nutmeg
  • 1 clove of fresh garlic halved (or 1/2 tsp of garlic powder)
  • 3 or 4 medium potatoes (red and/or yellow)
  • 1 tbsp of tomato sauce or tomato paste
  • a few leaves of fresh dill to garnish
  • Parmigiano Reggiano to sprinkle on the finished dish
Let's get cooking: 
  • Fill a large pot with water (to 3/4) 
  • Add 1 tbs of EVOO (Mamma's trick: Adding the oil at this point ensures that the pasta will not stick to the bottom of the pot later)
  • Add the GF bouillon, and 1 clove of garlic halved (or the garlic powder)
  • Wash, peel and cube 3-4 medium potatoes, and add them to the pot
  • Add the tomato sauce, a pinch of salt, pepper, the ginger powder and grated nutmeg, and some fresh dill 
  • Bring to a boil and let cook until the potatoes are soft (for about 30 minutes)
  • While it's still boiling, add your preferred GF pasta (here I used tubetti)
  • Stir and let boil until the pasta is "al dente" (follow the cooking directions on the pasta box)
  • Add your favorite white beans, stir and cook for 5 more minutes
  • Pour in a touch of EVOO, stir, and let rest for 5 minutes before serving
  • After plating, sprinkle on some freshly-grated authentic Parmigiano Reggiano
BUON APPETITO!
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