Pasta e Patane, also known as Pasta e Fagioli, is a classic Italian soup that features pasta and beans. Here’s a simple and delicious recipe for Pasta e Patane:
Pasta e Patane:
Ingredients:
- 1 cup small pasta (such as ditalini or small shells)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- Grated Parmesan cheese for serving
- Fresh parsley, chopped, for garnish
Instructions:
- Cook Pasta:
- Cook the pasta in a separate pot according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, celery, and carrots. Sauté until the vegetables are softened.
- Add Beans and Tomatoes:
- Stir in cannellini beans and diced tomatoes (with their juices) into the pot.
- Season the Soup:
- Add vegetable or chicken broth, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
- Combine Pasta and Soup:
- Add the cooked pasta to the soup and simmer for an additional 5-10 minutes.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add more broth.
- Serve:
- Ladle the Pasta e Patane into bowls. Garnish with grated Parmesan cheese and chopped fresh parsley.
- Enjoy:
- Serve the soup hot and enjoy the comforting flavors of Pasta e Patane.
This hearty and flavorful Pasta e Patane makes for a satisfying meal, especially during colder months. Feel free to customize the recipe by adding more vegetables or adjusting the seasoning to suit your taste.
