Cecily Z’s Perfect Pasta and Fagioli, modified from “365 Easy Italian Recipes”
CATEGORIES
INGREDIENTS
  • Cooking Time: 35-40 minutes
  • Servings: About 8
  • Preparation Time: 10 minutes
  • - 2 tablespoons olive oil (Homogeneous Mixture)
  • - 1 medium onion, chopped (Heterogeneous Mixture)
  • - 3 garlic cloves, chopped (Heterogeneous Mixture)
  • - 1 30-ounce can Italian crushed tomatoes in purée (Heterogeneous Mixture)
  • - 1 teaspoon dried oregano (Heterogeneous Mixture)
  • - 2 cups Chicken stock (Homogeneous Mixture)
  • - 1 16-ounce can of red kidney beans (Heterogeneous Mixture)
  • - 1 16-ounce can of cannelloni beans (Heterogeneous Mixture)
  • - 8 ounces of ditalini (Heterogeneous Mixture)
  • - Salt (Pure substance) NaCI
  • - Pepper (Heterogeneous Mixture)
  • - Grated Parmesan cheese (Heterogenous Mixture)
  • - About 8 cups of water (pure substance) H2O
DIRECTIONS
  1. - In a large pot, heat oil over medium heat
  2. - Add onion and cook 2-3 minutes, or until softened
  3. - Add garlic and cook 1 minute longer
  4. - Add tomatoes with purée, oregano, and stock
  5. - Cover and cook 5 minutes to heat through
  6. - Add beans and simmer 10 minutes
  7. - Meanwhile, in a large pot of boiling salted water, cook ditalini about 5 minutes, until half cooked;drain
  8. - Add to soup
  9. - Cook 15-20 minutes to combine flavors and finish cooking pasta
  10. - Season with salt and pepper
  11. - Once put in bowls sprinkle Parmesan cheese on the soup
RECIPE BACKSTORY
This recipe is from a cookbook that I have at my house that my mom always uses. Pasta and Fagioli is important to me because it is a recipe that my family always makes and it is an Italian dish that my grandfather grew up eating. CHEMISTRY INFORMATION: To add on to the pure substances and mixtures I put down below pasta and fagioli is a heterogeneous mixture when it is all done and cooked. Some physical changes in my recipe is mixing all the ingredients together, the change of chicken stock color to red from the tomatoes, and the heating up of the chicken stock when put on stove. Also, some chemical clues from my recipe are the chicken stock is from chickens and chickens carry out chemical reactions because they go through digestion, which is a chemical change. Also when you saute the onions they turn a brownish color which is an unexpected color change. Submitted by: "Cecily Z."