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Pasta e Fagioli con Funghi
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Created by AndrewM, Tuesday, 05 January 2010

Description

A healthy and traditional Italian soup (pasta and beans), with mushrooms.

Ingredients
  • 1 C. dried shaggy parasol
  • 1/4 C. dried porcini
  • 3 C. warm water
  • 4 T. olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 T. fresh thyme (1 t. dried)
  • 1 T. fresh chopped rosemary (1 t. dried, crumbled)
  • 2 bay leaves
  • 1 T. salt
  • 1 t. fresh ground pepper
  • 4 C. chicken or vegetable broth
  • 4 T. tomato paste
  • 2 cans canellini beans, drained and rinsed.
  • 1.5 C. pasta shells (Conchiglie)
  • fresh grated Parmesan (optional)
Methods/steps
  1. Soak the shaggy parasol in 2 C. warm water. Soak the porcini in 1 C. warm water. Drain both, reserving soaking liquid while avoiding any grit. Chop mushrooms and set aside.
  2. Heat the olive oil over medium heat in a soup pot.
  3. Add the onion, carrots, celery and garlic, herbs, salt and pepper. Saute 5 minutes or until soft.
  4. Add reserved mushrooms and their liquid, stock, tomato paste and beans. Bring to a low simmer and cover for 10 minutes.
  5. Add the shells, bring back to a simmer for 8-12 minutes, stirring occasionally, until pasta is al dente.
  6. Remove bay leaves, adjust seasonings, and serve topped with lots of grated cheese.
Additional Tips

Add a hearty crusty bread and Greek salad for a complete supper.

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