Pasta e Fagioli: Zuppa di Pasta e Ceci is Soup of Pasta and Garbanzo Beans
This pasta e fagioli: zuppa di pasta e ceci is the best pasta and beans dish. A variety of beans and delicious pasta you can raise a family on.
Equipment
- Jar with Lid
- Dutch Oven or large Pot
- Blender or Immersion Blender
- Box Grater
- Learning Tower as needed
Ingredients
- ¼ cup black garbanzo beans dried or ¾ cup cooked
- ¼ cup ayocote morado beans dried or ¾ cup cooked
- ¼ cup royal corona beans dried or ¾ cup cooked
- 5 tablespoon olive oil and more for serving
- 1 clove garlic large
- 1 sprig rosemary
- 1 cup canned tomatoes
- 6 ounces tubetti pasta or ditalini
- salt
- pepper
- 2 bay laurel
Instructions
- Soak the beans: Wash your hands with soap and water. Weigh the beans needed for this pasta and beans dish using a kitchen scale. Place the beans in a mason jar or bowl and add enough water to cover the beans. Next, add 1 teaspoon of salt and stir. Soak the beans for 6 hours. We soaked ours for more like 8 hours, just to cut down on cooking time. Check periodically to make sure all of the beans are submerged. Add additional water as needed. If you can't soak the beans for 6 hours, that's okay. They'll just need to cook longer to reach the desired texture.
- Cook the beans: Wash your hands with soap and water. Add the beans and a bay laurel to a medium-sized pot. Add enough water to cover the beans by 2 inches. Turn the stove to high heat and bring the beans to a boil. Allow the beans to boil for 10-15 minutes. Turn the heat to medium-low, cover with a lid, and allow the beans to simmer until the beans start to become tender. This is a good time to peel your garlic, chop your rosemary leaves and canned tomatoes, and get ready for the next step.
- When the beans are cooked, drain them and add them to a large pot or Dutch oven. Add the oil, garlic, rosemary, and tomatoes to the pot. Add 10 cups of cold water. We also threw in a fresh bay laurel leaf.
- Once you've got everything in your pot, turn the stove to medium-high heat.
- When the contents begin to boil, turn the heat down to medium-low. Let the soup simmer in the pot, uncovered, for about 30 minutes.
- Transfer half of the beans mixture to a blender along with a bit of liquid from the pot. Turn the blender on and blend until you've got a puree. You can also use an immersion blender if you've got one.
- Once you've got your puree, you can transfer it back to the pot of soup. Use a wooden spoon as needed to get it all out of the pitcher. If you're using an immersion blender you can skip this step.
- Add the pasta to the pot and cook until it is al dente or slightly firm, about 10 to 12 minutes, 7 to 9 if you're using the same tubetti pasta as us.
- Add salt and pepper as needed for a perfectly seasoned pasta e fagioli or zuppa di pasta e ceci.
- Transfer zuppa di pasta e ceci to a bowl using a ladle. Drizzle some olive oil over the top. For that extra special touch, you can grate some cheese on top. We like pecorino romano and parmigiano reggiano.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/pasta-e-ceci
Nutrition
Calories: 304kcalCarbohydrates: 39gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 60mgPotassium: 469mgFiber: 6gSugar: 4gVitamin A: 93IUVitamin C: 5mgCalcium: 47mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
