Nothing warms your spirits on a cold winter evening like a hot bowl of soup. In this class, you will learn how to make an Italian favorite - Pasta Fagioli. This soup can be prepared with or without meat and freezes well. You will also learn to make crusty herbed garlic bread to pair with your soup. You are encouraged to cook along with the online demo so you can enjoy a homemade meal after class!
Ingredients needed for Pasta Fagioli:
- 8 oz. of a small pasta (like elbows, ditalini, or small shells)
- ¼ c. olive oil
- 1 c. coarsely chopped yellow onion
- 1 large clove of garlic, minced
- 3 c. tomato sauce or diced tomatoes with juice
- 2 c. chicken broth or vegetable broth
- 1 15 oz can of cannellini beans, drained and rinsed
- 1 Tbl. finely chopped flat leaf parsley
- salt and freshly ground black pepper
- optional: crushed red pepper flakes
- optional: grated parmesan
- optional: Ground pork or beef can be added. Pasta Fagioli was traditionally a way to prepare economical meals and meat was not added. If you choose to add meat, use 1 lb. and cook before adding to the soup.
Ingredients needed for Crunchy Garlic Bread:
- 6 large garlic cloves, chopped
- ¼ c. chopped flat leaf parsley
- ¼ c. chopped fresh oregano
- ½ tsp. salt
- ground black pepper
- ½ c. olive oil
- 1 loaf ciabatta bread (or Italian bread)
- 2 Tbl. butter
- optional: ¼ cup grated parmesan cheese
- liquid measuring cup
- large pot to cook pasta
- strainer of colander
- large saucepan
- sharp paring knife
- vegetable knife
- food processor
- small saute pan
- butter knife
- serrated knife for slicing bread
This class is appropriate for all ages, although anyone under the age of 16 should be accompanied by an adult.
This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.
Live subtitles will be available upon request during this class. If you prefer a sign language interpreter, please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).
About the teacher:
MaryAnne Quatrano-Holleran was a classroom teacher for 34 years and she has put her teaching skills together with her love of cooking Italian (her heritage) food. She has taught a monthly Italian cooking class for 10 years, as well as in-home cooking classes. MaryAnne has also appeared on the FoodNetwork! Her skills and recipes have been passed down to her from her Nonna and she has also taken private cooking classes in Sorrento, Florence and Siena.
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