Pasta e Faglioli (A Lighter Version)

*Originally posted November 22, 2014

Eating healthy is dangerous! Last Tuesday night, I was preparing quinoa, and I dropped a 28oz can of tomatoes from a 5 foot high shelf right down to my pinky toe. 5 days before the Philly Half.  The race I’ve been training for for the last 2 1/2 months.  I FREAKED out, mostly because I have broken my foot before and did not want to go through that again, and because I took one look at my foot through the tears and knew I would not be running on Sunday. It’s not broken, thankfully, but I have been applying arnica and witch hazel (for the blister) like a boss.  I’m hoping I can walk the race tomorrow, may be even run a little. It could be the start of my speed walking career!

I have posted the Marcela Hazan recipe for pasta faglioli soup before, but this is a much lighter version that uses chicken stock instead of beef stock. And it has chick peas in it. Overall, it is much less labor intensive than the other version, but equally as delicious. It can also easily be made vegan by using vegetable broth instead.

  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, peeled and chopped
  • 3 to 4 ribs celery from the heart, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 stems fresh rosemary
  • 1 bay leaf, fresh or dried
  • Kosher salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans
  • 1 (15-ounce) can chick peas
  • 3 tablespoons tomato paste
  • 3 cups chicken stock
  • 3 cups water
  • 1 cup small GF pasta
  • 1 lemon, zested and juiced
  • A handful fresh parsley leaves, finely chopped
  • Grated Romano cheese, for topping

Heat extra-virgin olive oil in a soup pot over medium to medium-high heat. Add the carrot, celery, onions, garlic, rosemary, bay leaf, salt and pepper, to taste. Saute until the vegetables are soft, about 7 to 8 minutes. Stir in the canned beans and tomato paste, and cook for 1 minute. Add the stock and water, then cover and bring to a boil. Add the pasta and let simmer in the soup for 5 minutes. Turn off the heat. Add the lemon zest, lemon juice and the parsley. Taste and season with salt and pepper, if necessary. Discard the rosemary stems. To serve, ladle the soup into shallow bowls and garnish with cheese.


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