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Feeding the kids: Pasta e Fagioli
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a comforting soup to help you warm up on a chilly day. I found the recipe on mom.me, an online destination for moms that provides real-world advice and lifestyle content.
Pasta e Fagioli
(Makes 4 servings)
- 1/4 cup olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1 cup tomatoes, peeled, seeded and chopped
- 1 bay leaf
- 1 cup red kidney beans, soaked overnight
- 5-7 cups vegetable stock
- Salt and pepper, to taste
- 1/2 pound small macaroni
- 1/4 cup grated Parmesan cheese
1. Soak the kidney beans for 8-12 hours. Discard the soaking water and rinse before cooking.
2. Heat the oil in a large pan over medium heat. Cook the onion, stirring, until it starts to turn golden in color.
3. Add the carrots, celery, tomato and bay leaf, and stir well.
4. Rinse beans and add them to the pan, together with the vegetable stock. Bring it to a boil, turn the heat down, partially cover the pot and cook until the beans are tender (add more water or stock if it starts to dry out).
5. Season to taste with salt and pepper.
6. Process 1/2 cup of beans in the blender, making a puree. Return them to the pot and mix well.
7. Make sure there’s enough liquid in the pan to cook the pasta in it. If there’s not enough liquid, add more, and bring it to a boil. Cook the pasta until it’s al dente.
8. Add the Parmesan cheese, stir well and turn off the heat.
9. Serve in bowls, and let it cool a little before eating. This soup is better enjoyed slightly warm, as opposed to piping hot.