Monday, August 29, 2011

Pasta Fagioli 4/5 Spoons

Hey lovers! Sorry that I've been missing in action but I actually have a temp job right now and that means that I barely have time to cook good meals or eat good food. It sucks but I manage! And now I'm heading out to New York City and Boston for a week and I could not be more excited. Things are crazy but it feels really good to be tired from being busy all day, it's rewarding to say the least.

So I had my apprehensions about this soup at first. The picture looked great (down below there) but that isn't always an accurate representation of course. I will say, this soup was pretty darn amazing and ended up looking like the picture. Go figure. This had such a nice hearty tomato flavor and the pasta and pureed beans really added something extra. It would be ideal for winter nights or just when you need a serious "soup hug". Soup hug = a big bowl of soup that just melts all your daily worries away. It works, trust me.

(Photo courtesy of Skinnytaste)

Here are my notes:

-- I ended up using two cans of cannellini beans because I thought the soup was a little thin for my taste at the end. And I pureed the whole soup with my immersion blender. It seemed like it needed to be zapped a few times to get that rich and thick tomato soup from a can vibe that is so great. And it doesn't hurt to have more protein and fiber in your diet.
-- I used a can of diced tomatoes but ran it in my food processor until it was smooth. And I always use sodium free tomatoes just because I do. I'm sure I make up for it in added a lot of kosher salt but oh well. We only live once.
-- And as for herbs, I honestly didn't even measure them. And I didn't even add a bay leaf. I worked with what I had. But I did use fresh parsley because that stuff could make a toilet seat taste fresh.
-- Of course, I used veggie broth.
-- As for the ditalini (which I love), I cooked it separately and then added it in my soup as I went back for more. If you leave the pasta in the liquid and refrigerate it overnight, you will end up with a big poofy thick pasta mess on your hands. It's really not the worst thing ever, but it tastes so much better when you have that pasta saved away from the soup.
-- And since I'm a sucker for parmesan, of course I put some on the top. Obviously this is vegan if you leave that out and still just as good.

This review is short but sweet (or savory) and of course, I put my No Meat Mama stamp of approval right on this recipe. I will be back again soon with more reviews and another giveaway. So thanks for reading and have a great Labor Day!

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