Exploring a mostly whole foods, mostly allergen free diet
Pasta e Fagioli (Pasta and Beans)
I have LOTS of different kinds of beans on the shelf in my pantry. LOTS. I eat several different kinds every day. Last night I decided I wanted to cook up some Cranberry Beans. So, I got online to see if there was a recipe that appealed to me. I found a Cranberry Bean Pasta Fagioli on the Food Network’s website. That sounded perfect since the weather was cool and I love soup when the weather is chilly.
I looked at several other recipes to see what ingredients they included. I knew I would be cooking mine in a slow cooker so I didn’t look at directions. Here are the recipes I glanced at:
Then I went to work making a recipe that works for me. That means cutting out the oil, cheese and any other animal products, making the recipe free of the top 8 allergens (in this case wheat) and using fresh ingredients instead of canned. Of course you can always use canned beans and/or tomatoes if you have them on hand and want to use them. I just like using fresh ingredients when I can and I certainly wanted to use up some dried beans and fresh tomatoes I had! I also like using lots of vegetables so I used pretty much every vegetable called for in the recipes and some in my refrigerator that sounded like they would be good in the soup! If you want to make the recipe low histamine, just leave out the tomatoes.
I made the recipe in a slow cooker because that way it cooks most of the day without any attention from me! I’m sure this could also be made in an Instant Pot so I’ll probably try that next. And of course, you can cook it on the stove.
Here’s the recipe. It is yummy!! I hope you enjoy it!
Pasta e Fagioli
This soup is hearty enough for a main dish. It's super easy to make in a slow cooker.
Pick through the dried beans, removing any debris or bad beans. Rinse the beans in a colander. Put the beans in a bowl or slow cooker and cover with lots of water. (You need enough water so that when the beans double in size, they will still be covered in water.) Allow the beans to sit overnight.
The next morning, drain the beans, rinse again, and put in the slow cooker with the vegetable broth. I used my homemade broth. (See notes below.) Add the bay leaf and garlic cloves. Cook on high for 4 hours or low for 6 hours until the beans are almost done.
If you will be eating soon, turn the slow cooker to high and follow the steps below. If it will be awhile before you eat, put the slow cooker on "Warm" (if yours has that setting) or "Low." Then an hour before eating continue with the steps below.
Turn the slow cooker to high heat and add all the ingredients except the kale and pasta. Cook until the vegetables are tender (about an hour for my slow cooker).
During this time, cook the pasta in another pot. Drain and set aside.
When the vegetables are tender add the kale and pasta. Add salt, pepper or cayenne pepper to taste. And more fresh herbs if you want. Remove the bay leaf and any twigs or stems from the herbs. And remember to add a heaping spoonful of love!
Serve with diced herbs on top for garnish if desired.