Tuscan Pasta e Fagioli

3 Smart Points/Soup * 2 Smart Points/Optional Garnish

 

From the heal to the Alps, every corner of Italy serves a bowl of pasta and beans, or Pasta e Fagioli. Varied according to local tastes and available produce, this simple dish is often debated and highly divisive. Even here in the States, immigrants from famously tomato-red Sicily and Naples can’t agree with the creamy, rosemary or sage-spiked versions of the North. Brothy or thick and hearty, I’ve personally tucked into at least half a dozen renditions on the Bronx’s famous Arthur Avenue alone. And loved them all. With the convenience of canned cannellini and just a few items from your pantry, this version adapted from Arthur Schwartz will come together in well under 30 minutes. It makes a cup of soup for four which could be a meal with salad and crusty toasted bread, but you might want a big bowl so go ahead and double the recipe.

 

 

Tuscan Pasta e Fagioli

Adapted from “What to Cook When You Think There’s Nothing in the House to Eat” by Arthur Schwartz

Makes 5 cups, serving 4

 

For the soup:

2 cups low-sodium chicken broth, divided

2 cloves garlic, finely chopped

Pinch red pepper flakes

½ teaspoon dried sage

Two 15.5 ounce cans low-sodium cannellini beans

4 ounces (¼ pound) short tubular pasta such as ditalini or elbows, cooked barely al dente

 

To garnish:

4 teaspoons extra-virgin olive oil, optional for serving

4 tablespoons grated Parmigiano-Reggiano, optional for serving

 

 

In a medium saucepan, over medium-low heat, combine 2 tablespoons of the broth, garlic, red pepper flakes, and dried sage. Let cook about 5 minutes. Do not let the garlic brown.

Add the beans and their liquid, and the remaining broth. Increase heat to medium and bring to a simmer. Cook gently for 10 to minutes.

Remove 2 cups of the beans and cooking liquid to a blender, purée till smooth, and return to pot. Add the cooked macaroni and heat through. Taste and adjust for additional salt.

Divide into 4 bowls and serve immediately with a teaspoon drizzle of olive oil and a tablespoon of freshly grated Parmigiano.