Dish
Pasta e fagioli con cozze
Pasta and bean soup with mussels
Pasta e fagioli con cozze is made by cooking pasta and beans in a broth made with mussels, garlic, and tomatoes. The dish is typically served hot and can be garnished with fresh herbs or Parmesan cheese.
Origins and history
Pasta e fagioli con cozze originated in the coastal regions of Italy and is a popular dish in the region. The dish is typically served during the winter months when hearty soups are preferred.
Dietary considerations
Gluten-free if made with gluten-free pasta. Can be made vegetarian or vegan if using vegetable broth and omitting mussels.
Variations
Variations of the dish may include the use of different types of beans or the addition of other seafood such as clams or shrimp. Some recipes may also call for the use of white wine in the broth.
Presentation and garnishing
Pasta e fagioli con cozze should be served hot and can be garnished with fresh herbs or Parmesan cheese.
Tips & Tricks
Leftover soup can be stored in the refrigerator and reheated in the microwave for a quick and easy meal.
Side-dishes
Crusty bread or a simple green salad make great side dishes for Pasta e fagioli con cozze.
Drink pairings
A light white wine such as a Pinot Grigio pairs well with Pasta e fagioli con cozze.
Delicious Pasta e fagioli con cozze recipes
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