I loved my Grandmother’s kitchen as a little girl. Always busy & always something bubbling on the wood stove. I’ve been channelling her this morning with this soup cooking for hours. Pasta and white beans in a beautiful broth. Lots of herbs and whatever was on the kitchen bench.
My grandmother would never have cooked pasta. It was not a fashionable thing then, nor widely available. Nor would she have used olive oil – that wasn’t widely available and popular in Australia until the 1970’s or even later. My grandparents lived on a farm in a remoter part of the country. There was no electricity until the 196o’s. Milking the large herd was always done by hand, as was separating the milk. Also the washing, in a large copper pot heated from below by a small wood fire. It was all very magical to me as a child.
Back to the recipe. She would never have put pasta in a soup, or used olive oil or parmesan. But the broth is as flavoursome as any she made, allowing it to bubble away on the stove for hours. And the herbs and vegetables would have been straight from the vegetable garden next to the dam, about 5 mins walk from the main house.
Similar recipes include Broccoli and White Bean Soup, Chickpea and Parsley Soup, and Minestrone with Pesto.
Browse all of our Soups and our White Bean recipes.
Continue reading “White Beans and Pasta in a Beautiful Broth”
I love a good Italian Bean and Pasta dish – either soup or pasta with a beany “ragu”. This has to be my favourite so far. It is a dish that could pass for either a soup or pasta course. Rich and delicious, it is definitely a Winter dish.
The key to this dish is the soffritto—a mix of aromatic vegetables, finely chopped, and slowly cooked. It takes some time – about 20 mins – to sweat down the vegetables until they are completely softened before letting them take on any colour. You’ll be surprised by how much richness it adds to the dish.
Similar recipes include Tiny Pasta in Broth, White Beans and Pasta in a Beautiful Broth, Borlotti Bean and Garlic Soup, and Vermicelli with Charred Broccoli.
This recipe is adapted from Where Cooking Begins. Similar recipes include, Minestra di Pasta e Fagioli Borlotti, Zuppa de Fagioli, and Minestrone alla Genovese.
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I have always loved pasta with chickpeas – a pretty classic dish in this household. There is something about the texture of the chickpeas with the pasta that is wonderful. And of course a pasta dish seems really healthy with all those chickpeas.
This recipe brings pasta and chickpeas together again, this time in a classic Minestrone. Use smaller pasta for this soup – small shells or small rounds of pasta like anelli or ditalini.
Similar recipes include White Beans and Pasta in a Beautiful Broth, Genoese Minestrone, Borlotti Bean and Pasta Soup, and Chickpea and Parsley Soup with Turmeric.
Browse all of our Minestrone recipes and all of our Soups. Or explore our Mid Winter dishes.
Continue reading “Minestrone di Pasta e Ceci | Minestrone with Pasta and Chickpeas”
In 1990, Le Crueset published a book called French Country Kitchen, and it is still one of the best recipe books I have for simple but authentic French recipes. I spent quite some time working in France, so this is a go-to book when I am feeling nostalgic about French people, food, cheese, wine, and their habit of sitting observing the day. Sadly, most of the book is non-veg, but the Soups, Salads, Vegetable and Hor d’Oeuvres chapters provide just enough vegetarian recipes to justify its place in the cookbook bookshelves.
It is Spring time right now, with all of it’s changeable weather, and we have had storms for the past week. I suddenly had a yearning for soup. This easy soup from the Le Crueset book is perfect. Beans are soaked, simmered with leeks and herbs, and then pureed with cream.
The recipe specifies flageolet beans – when I began cooking with these beans in the 1980’s they were available locally but a recent hunt for them failed to locate any. They can be purchased online, dried or canned, but are rather expensive here. It seems that they are grown in Australia and are very popular (!!) but that might be an exaggeration. So I substitute any white bean that I currently have in the pantry.
Similar recipes include White Beans and Pasta in a Beautiful Broth, White Bean and Broccoli Soup, Greek White Bean Soup, Italian White Bean Soup, and French Cream of Tomato Soup.
Browse all of our Soups and all of our French recipes. Or simply explore our Mid Spring dishes.
Continue reading “French White Bean and Leek Soup | Crème d’Haricots”
Bean Soup is a national dish of Greece, and is also popular through nearby countries such as Turkey, Kurdistan and Armenia. Simple and honest, it is still offered to guests along with accompaniments such as crusty bread, cucumbers, olives, sliced celery, and sliced radishes. Beans are so popular in Greece that road side stalls and even petrol stations sell them during harvest time.
There are many variations to this soup as you can imagine. Each household will have its favourite way of making it, and that will vary with the seasons and the available ingredients. Ingredients that are swapped in and out include mint, parsley, celery, hot pepper flakes, red capsicums and cracked wheat (burghul) or roasted non-sweet corn kernels which are often added with the beans to make a creamy soup.
Similar soups include White Beans and Pasta in a Beautiful Broth, White Bean and Broccoli Soup, French Bean and Leek Soup, Fava Bean Soup, White Bean Soup, and Italian Barley and Vegetable Soup.
Try other Greek recipes, and other White Bean dishes. Browse all of our Soups. Or take some time to explore our Late Winter recipes.
Continue reading “Greek White Bean Soup | Fassoulatha Se Tessereis Ekdoseis”
Here I sit at the (usually) hottest part of the year, and as I write it is a cool day, and wet. So we find ourselves wanting Autumnal food. Having made a risotto yesterday, I am using the remainder of the stock to make a white bean soup – luckily I had the forethought to soak the beans overnight. You have to bless the Italians, right? Simple food with great flavours.
This soup is just gorgeous because the beans just seem to float in this gorgeous broth.
White beans are great – versatile for Summer in Salads, and in Winter for Soups, pasta sauces and more hearty dishes. Use cannellini or haricot beans when white beans are specified. Keep them in your pantry year-round.
Other White Bean recipes include Minestra di Pasta e Fagioli Borlotti, French Bean and Leek Soup,: Greek White Bean Soup, Grilled Eggplant Salad with Pine Nuts, White Beans and Pita Chips, Florentine Beans, and Tuscan Beans with Sage and Lemon.
Or try our favourite White Bean and Broccoli Soup.
All of our Cannellini Bean recipes are here, and our Haricot Bean recipes here. See all of our Italian recipes. Or browse our wonderful Soups. Our easy Mid Autumn recipes are all here.
Continue reading “White Bean Soup | Zuppa di Fagioli”