Traditional. There is nothing quite as satisfying as a bowl of rich, hearty soup. Soups are eaten in almost every corner of the world and over the years, certain soups have become associated with particular countries. Italy is no exception, with several regions boasting claim to some of the world's best soups. Pasta Fazool (Minestrone) is synonymous with the Southern region of Italy. Fazool is from the Italian word Fagioli, which means bean. The Neapolitans perfected this thick, three bean, multi-vegetable pasta soup which entitled them to rename the dish in their own dialect and it thus became known as Pasta Fazool. People today eat soup for different reasons than they did yester year. Once considered an inexpensive meal for the poor, soup has become popular among the health conscious consumers of today. There is a saying about soups in Southern Italy that states, Sette cose fa la zuppa, which translates to Soup does seven things. It relieves your hunger, quenches your thirst, fills your stomach, cleans your teeth, makes you sleep, helps you digest and colors your cheeks. Give Alessi Pasta Fazool a try and let us know if the old saying might still prove to be right.
6 oz (170 g) x 6
0.33 cup dry mix
4 per pack
Cooking: 1. Bring 36 oz (4-1/2 cups) water to a boil in a 3 quart pot. 2. Add package of dry soup mix and stir for 1 minute. Stir frequently to avoid possible overflow. 3. Reduce heat to medium and cook uncovered for 12 minutes. Soup should bubble during cooking. Stir occasionally. 4. Remove from heat. For authentic Italian taste, stir in 1 tablespoon Alessi Extra Virgin Olive Oil and sprinkle with grated cheese (optional). Serve and enjoy! Makes 1 quart of soup.
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