As I mentioned in my post about slow cooker beef stew – it is so nice to get dinner made for you sometimes. This meal is a big hit in my house and a very easy meal to give away.
Pasta Fagioli (or Pasta Fraggle Rock in my house)
- olive oil
- one large onion diced
- 3 garlic cloves diced
- 2 cups chick peas
- 4 cups chicken stock
- 2 cups chopped tomatoes
- 1 cup white wine
- 2 or 3 cups cooked whole wheat pasta – we like elbows
- salt and pepper
- 1 table spoon dried oregano
- Parmesan cheese
- Add about 2 tablespoons of the oil to a large pot. Add onions. Cook until they are translucent. Add garlic and oregano. Cook until they are fragrant.
- In food processor combine the chick peas and cooked onion / garlic mixture. Add about a 1/2 cup of chicken stock to make the mixture blend easier and smoother.
- Add the chick pea mixture, the rest of the chicken stock, the tomatoes, and wine to the pot. Bring to a boil, lower temperature, and cook for about 15 minutes for the flavors to meld together.
- Add cooked pasta. Stir and heat until all warmed. Add salt and pepper to taste. Don’t leave too long or the pasta will absorb all the soup = mushy pasta and no liquid.
- Serve topped with parmesan cheese. And Sourdough bread.
- I have recently started buying dried beans and re-hydrating them in the slow cooker. I have found it cheaper and less salty. I place a bag of beans in the slow cooker and fill it with water. Place it on low for about 4 or 5 hours. Then I freeze what I don’t use immediately.
- Julia Child evidently said that you should always use wine that you would drink at the table in a recipe. I usually do that, but also drink pretty cheap wine. The alcohol evaporates when it is cooked, if you prefer you can always use white wine for cooking which has no alcohol.
- The more traditional pasta fraioli has whole beans. I find that pureeing the beans makes it more palatable to my kids. We can talk about hiding ingredients vs. having them in full view another time.