Thick Pasta Fagioli

This is an interesting twist on the Italian classic, Paste e Fagiloi, adapted from a recipe by Alexandra Lenz in her estimable cookbook “Fresh Italian Cooking for the New Generation.”

While the ingredients are similar to the Italian favorite, the treatment is different in that the beans are mashed, hence thickening the soup into a stew. Additionally, it removes the objections of those among us who dislike beans. They will never detect a bean in this recipe, only finding it smooth and thick and satisfying without the hint of a bean. This soup is delicious with either chickpeas or cannellini beans, both are tasty.

Further, while the classic soup often uses chicken broth, this version can optionally use water for a vegan meal with no loss of taste. The mashed beans are miraculous.

Part of the secret is the spices. While dried spices will do, use fresh if possible.

Buon appetito!

Ingredients:

3 TBS extra virgin olive oil

1 medium white or yellow onion, chopped

2 cloves garlic, minced

4-5 sprigs fresh rosemary, leaves removed and chopped (or ¾ tsp. dried)

3 sprigs fresh oregano, leaves removed and chopped (or 1 tsp. dried)

Salt and freshly ground black pepper to taste

1 14 oz. can diced tomatoes with juices

1 15.5 oz. can of chickpeas or cannellini beans, drained

5 cups water (or 4 cups broth and 1 cup water)

1 cup small whole wheat pasta (ditalini, miniature elbow, or other)

Parmesan cheese, freshly grated

¼ cup fresh Italian parsley leaves, chopped

Method:

Heat the oil in a large soup pot. Add onion and sauté until softened and slightly browned. Add garlic and spices, salt and pepper, and cook 1 minute more.

Add the tomatoes with their juices, cook until thickened and reduced – 5 to 10 minutes.

Add the beans to the pot and mash the beans and tomato mixture well with a potato masher. Leave no recognizable beans!

Pour in the water (or water and broth) and bring to a boil. Add the pasta, reduce heat to maintain a low boil and cook for 10 minutes, stirring occasionally. Taste to ensure that pasta is cooked before serving.

Serve in individual bowls topped with the grated Parmesan cheese and chopped parsley.

Lime Rickey Shrimp

Shrimp is a summertime treat and this is a quick, easy way to prepare it. Combined with lime, green onions, and cilantro or parsley, this can be a great appetizer or a satisfying meal served over a bed of rice.

Adapted from a recipe in Parade magazine, this version swaps cilantro for parsley and emphasizes reducing the lime juice sauce.  And while the original called for a bit of vodka, I have prepared it with wine or even water with good results.

Ingredients

3 Tbsp extra virgin olive oil, divided

2 small limes

1 tsp finely grated lime peel (I used a citrus zester) – from one of the limes

Freshly ground black pepper

8-12 large shrimp, peeled and deveined

Juice of the two limes – approx. ¼ cup

¼ cup vodka (or other liquid)

1 cup chopped green onions

¼ cup chopped fresh cilantro or parsley 

In a large bowl, combine 1 tbsp olive oil, grated lime peel, black pepper, and the shrimp. Mix well to coat shrimp thoroughly.

In a large skillet, heat 1 tbsp olive oil and green onions, cooking until soft. Remove onions from skillet and set aside.

Add lime juice and liquid (vodka, wine, or water) to skillet, increase heat, and stir until reduced by half.

Add remaining 1 tbsp of olive oil and the shrimp. Flip the shrimp and cook them on both sides until they turn bright pink. Reduce heat, stir in reserved green onions and cilantro or parsley, stir and toss.

Serve as either a tasty shrimp appetizer, as is, or a satisfying meal on a bed of rice.

Buon appetito!