60 Seconds to a Delicious and Easy Pasta Vasile Recipe

Introduction

If you’re looking for a hearty and delicious dish to warm you up on a chilly evening, look no further than pasta vasule. This traditional Italian pasta and bean soup is simple to make and packed with flavor. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress. In this blog post, we’ll take you through the ingredients and step-by-step directions to create a perfect bowl of pasta vasule. So let’s get started!

Ingredients

To make pasta vasule, you’ll need the following ingredients:

• 1 cup dried cannellini beans
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup small pasta, such as ditalini or elbow macaroni
• Grated Parmesan cheese, for serving
• Fresh parsley, for garnish

Directions

1. Begin by soaking the dried cannellini beans overnight in a large pot filled with water. This will help soften the beans and reduce cooking time.

2. After soaking, drain and rinse the beans. Set them aside for now.

3. In a large soup pot, heat some olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Cook until the vegetables are softened and fragrant.

4. Add the drained cannellini beans to the pot, followed by the vegetable broth, diced tomatoes, dried oregano, dried basil, salt, and black pepper. Stir everything together and bring the soup to a boil.

5. Once the soup is boiling, reduce the heat to low and let it simmer for about 1 hour or until the beans are tender. Stir occasionally to prevent sticking.

6. In a separate pot, cook the small pasta according to the package instructions. Drain the pasta and set it aside.

7. Once the beans are tender, add the cooked pasta to the soup. Stir to combine and let it simmer for an additional 10 minutes to allow the flavors to meld together.

8. Serve the pasta vasule hot, garnished with grated Parmesan cheese and fresh parsley. Enjoy!

FAQ

1. Can I use canned beans instead of dried?

Yes, you can use canned cannellini beans if you’re short on time. Simply rinse and drain them before adding them to the soup pot. Keep in mind that canned beans are already cooked, so you may need to adjust the cooking time accordingly.

2. Can I use a different type of pasta?

While ditalini and elbow macaroni are traditional choices for pasta vasule, you can certainly experiment with other small pasta shapes. Try using small shells or mini penne for a fun twist.

3. Can I make pasta vasule ahead of time?

Absolutely! In fact, pasta vasule tastes even better the next day as the flavors have more time to develop. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of water or broth to thin out the soup.

4. Can I freeze pasta vasule?

Yes, pasta vasule freezes well. Allow it to cool completely before transferring it to a freezer-safe container or bag. It can be kept in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

5. Can I add other vegetables or meats to the soup?

Absolutely! Pasta vasule is a versatile dish, and you can customize it to your tastes. Consider adding chopped spinach or kale for some extra greens or stir in some cooked Italian sausage for a heartier version.

Now that you have the recipe for pasta vasule, gather your ingredients and give it a try. This comforting soup is sure to become a family favorite. Enjoy!