Toscano Pasta Fagioli Soup Recipe

Geeg Toscano’s pasta fagioli soup recipe is a quick and easy version of this famous Italian soup, but a delectable one to say the least. I love the way many Italians can create a fabulous dinner out of simple ingredients. Geeg was a master at this and his pasta fagioli recipe is a prime example.

Nutritional Benefits

Kidney beans are a very good source of cholesterol-lowering fiber. The high fiber content in kidney beans prevents blood sugar levels from rising too rapidly after eating. As a result these beans an especially good choice for people with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which aides in detoxifying sulfites. Rice, kidney beans together provide virtually fat-free high quality protein.

Garlic lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.

Celery leaves has high content of vitamin A

Michele Romano Recipes

Geeg’s Recipe For Pasta Fagioli

Ingredients:

  • 2 tbsp olive oil
  • 1/2 lb of bacon, chopped
  • 1 small onion, diced
  • 1/2 tsp dried chilies
  • 2 cloves garlic, crushed
  • Salt and pepper
  • 1 small can of tomato paste
  • 1 – 28 oz can of crushed tomatoes
  • 8 to 10 cups of water (approximately depending on size of pot)
  • 1/2 cup celery leaves chopped
  • 1-1/2 cups of small pasta of your choice (small shells, tubetti, elbow macaroni, fusili etc.)
  • 1 -14 oz can chickpeas
  • 1- 14 oz Romano beans or kidney beans
  • Parmesan or Asagio cheese.

Preparation:

  1. Fry bacon well, adding in onions, garlic and chilies.
  2. Stir in tomato paste until mixed in.
  3. Add tomatoes, salt and pepper.
  4. Pour water into pot, add celery leaves and bring to a boil.
  5. Add pasta, boil until al dente (firm)
  6. Add in drained chickpeas and beans.
  7. Serve hot with cheese of your choice sprinkled on top.

Serves: 6

Live long & Mangia!

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