Welcome to the world of Deana Martin’s Pasta Fagioli recipe! This delightful dish is a beloved Italian classic that combines the heartiness of beans, the comfort of pasta, and the flavors of aromatic herbs and spices. Inspired by Deana Martin’s passion for Italian cuisine, this recipe promises to transport you to the rustic kitchens of Italy with every spoonful.
Whether you’re a seasoned cook or a beginner, this pasta fagioli recipe is simple to follow and will surely satisfy your cravings for a wholesome and flavorful meal.
Equipment Needed
To prepare Deana Martin’s Pasta Fagioli, you’ll need the following equipment:
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Blender or immersion blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 ounces) diced tomatoes
- cannellini beans 2 cans (drained and rinsed)
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini, small shells)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped (for garnish)
Cooking Instructions
Now, let’s dive into the cooking process for Deana Martin’s Pasta Fagioli:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add and sauté the chopped onion and minced garlic until become translucent and fragrant.
- Add the diced carrots and celery to the pot, and continue sautéing for a few more minutes until they begin to soften.
- Pour in the diced tomatoes (with their juice) and the drained cannellini beans. Stir well to combine all the ingredients.
- Add the vegetable broth, dried oregano, dried basil, dried thyme, and the bay leaf to the pot. Season with salt and pepper to taste. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together.
- Meanwhile, cook the pasta separately according to the package instructions until al dente. Drain the pasta and set it aside.
- If you prefer a smoother consistency, you can use a blender or immersion blender to partially blend the soup mixture. This step is optional but can help create a creamier texture.
- Once the soup has simmered, add the cooked pasta to the pot. Stir well and let it simmer for an additional 5 minutes to allow the pasta to absorb some of the flavors.
- Remove and discard the bay leaf from the pot. Adjust the seasonings according to your taste.
- Serve the Pasta Fagioli hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Conclusion
Deana Martin’s Pasta Fagioli recipe is a soul-warming and delicious dish that brings the flavors of Italy to your table. With its combination of tender beans, hearty pasta, and aromatic herbs, this recipe offers a satisfying and nutritious meal for any occasion. The simplicity of the ingredients and the ease of preparation make it a go-to option for both weeknight dinners and special gatherings. So, grab your apron, follow the steps above, and indulge in a bowl of Deana Martin’s Pasta Fagioli to experience the authentic taste of Italy.
Deana Martin’s Pasta Fagioli is a classic Italian dish that is sure to please your taste buds and warm your heart. Enjoy this soulful meal with your loved ones, and create cherished memories around the dinner table.
Serving Suggestions
Here are some serving suggestions to enhance your enjoyment of Deana Martin’s Pasta Fagioli:
- Serve the soup with crusty bread or garlic bread for a complete meal.
- Accompany the dish with a fresh green salad dressed with balsamic vinaigrette.
- Sprinkle some extra grated Parmesan cheese on top of each serving for added richness.
- Pair the pasta fagioli with a glass of red wine, such as Chianti or Sangiovese, to complement the flavors.
FAQs
Can I use different beans for this recipe?
While cannellini beans are traditional for pasta fagioli, you can experiment with other beans like kidney beans or Great Northern beans for a variation in texture and taste.
How can I make this recipe vegetarian/vegan?
To make a vegetarian version, use vegetable broth instead of chicken broth. For a vegan version, ensure that all the ingredients, including the canned tomatoes and beans, are free from any animal-derived products.
Can I make this recipe in advance?
Yes, you can prepare the soup in advance and refrigerate it for up to 2 days. Reheat it on the stovetop before serving, and add the cooked pasta just before serving to maintain its texture.
Can I add meat to this recipe?
While this recipe is traditionally meatless, you can customize it by adding cooked and crumbled Italian sausage or diced pancetta during the sautéing stage for an added meaty flavor.
Deana Martin Pasta Fagioli Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Blender or immersion blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14 ounces) diced tomatoes
- cannellini beans 2 cans (drained and rinsed)
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini, small shells)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add and sauté the chopped onion and minced garlic until become translucent and fragrant.
- Add the diced carrots and celery to the pot, and continue sautéing for a few more minutes until they begin to soften.
- Pour in the diced tomatoes (with their juice) and the drained cannellini beans. Stir well to combine all the ingredients.
- Add the vegetable broth, dried oregano, dried basil, dried thyme, and the bay leaf to the pot. Season with salt and pepper to taste. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together.
- Meanwhile, cook the pasta separately according to the package instructions until al dente. Drain the pasta and set it aside.
- If you prefer a smoother consistency, you can use a blender or immersion blender to partially blend the soup mixture. This step is optional but can help create a creamier texture.
- Once the soup has simmered, add the cooked pasta to the pot. Stir well and let it simmer for an additional 5 minutes to allow the pasta to absorb some of the flavors.
- Remove and discard the bay leaf from the pot. Adjust the seasonings according to your taste.
- Serve the Pasta Fagioli hot, garnished with grated Parmesan cheese and chopped fresh parsley.
