10 January 2011

Pasta e fagioli

Fiending for a cheap and cheery soup fix I trawled my Google reader archives and found this excellent looking recipe for Pasta e fagioli. As a peasant dish I think the ingredients are fairly flexible and I was happily able to make something from the stuff in my cupboard and fridge. Out went the bolotti beans and in came the chickpeas. Some beautiful tiny tomatoes went in instead of a whole tin and a crumbled dried chilli or two subbed for the fresh one. Also a drop of cream left over from the pheasants. What’s good here is that if you include a decent amount of pasta it becomes a meal in itself. The gentle crushing of the veg releases enough starch to thicken the liquid which raises wholesomeness and satisfaction levels.

The ingredients can be found in the link. I added some extra parmesan at the end and only roughly followed the recipe but can confirm it a good one. Thanks rachel eats!

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