Pasta Fazool (Pasta e Fagioli)
Ingredients
Pasta fazool is an exemplary Italian-American solace food. This recipe works with any hotdog, yet I like the fennel and anise kinds of sweet Italian wiener with the beans. A generous soup that is quick and simple to assemble. This recipe makes enough for two enormous bits or four more modest ones.
Cooking Ingredients
1 tablespoon olive oil
12 ounces sweet mass Italian hotdog
1 stem celery, diced
½ yellow onion, hacked
¾ cup dry elbow macaroni
¼ cup tomato glue
3 cups chicken stock, or more on a case by case basis, separated
¼ teaspoon squashed red pepper chips, or to taste
¼ teaspoon dried oregano
Salt and newly ground dark pepper to taste
3 cups hacked Swiss chard
1 (15 ounce) can cannellini (white kidney) beans, depleted
¼ cup ground Parmigiano-Reggiano cheddar, in addition to extra for serving, or to taste
Cooking Direction
Heat oil in a skillet over medium-high intensity. Cook and mix wiener in the hot skillet until seared and brittle, around 5 minutes. Diminish intensity to medium. Add diced celery and cleaved onion. Cook until onions are clear, 4 to 5 minutes. Add dry pasta; cook and mix for 2 minutes.
Mix in tomato glue until uniformly appropriated, 2 to 3 minutes. Pour in 3 cups stock; increment intensity to high and heat to the point of boiling. Mix in red pepper chips, oregano, salt, and pepper. Decrease intensity to medium and let stew, blending frequently, for around 5 minutes. Add more stock if necessary.
Place cleaved chard in a bowl. Cover with cold water and wash leaves; any coarseness will tumble to the lower part of the bowl. Move chard to a colander to deplete momentarily; add to soup. Cook and mix until leaves wither, 2 to 3 minutes.
Mix in white beans; keep cooking and blending until pasta is delicate, 4 to 5 minutes. Eliminate from intensity and mix in ground cheddar. Serve finished off with extra ground cheddar.