Indulge in the comforting embrace of a classic Italian favorite: Pasta e Fagioli. This hearty soup, translating to "pasta and beans," effortlessly marries simple ingredients into a bowl of unparalleled warmth and flavor. Rich, tomato-based broth envelops tender pasta and creamy cannellini beans, creating a satisfying texture that delights the palate. The medley of aromatic herbs and spices infuses every spoonful with an authentic taste of Italy. Pasta e Fagioli isn't just a dish; it's a culinary journey that transports you to the sun-kissed hills of Tuscany with each spoonful. Perfect for chilly evenings or whenever you crave a taste of home, this dish embodies the essence of Italian comfort food, proving once again that the most exquisite pleasures can arise from the simplest ingredients. Buon appetito!
Pasta é Fagioli
PREP TIME: 20 min
COOK TIME: 30 min
TOTAL TIME: 50 min
SERVES: 6 - 8
INGREDIENTS
1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 to 1/2 cup pancetta, cubbed
1 medium onion, diced (approximately 1 cup)
2 teaspoons minced garlic
2 medium carrots, peeled and diced
3 large potatoes, diced
4 cups tomato purée, preferably San Marzano tomatoes if you can get them)
1 cup Ditalini or elbow pasta
1/2 teaspoon dry thyme
1 teaspoon dry rosemary
1 teaspoon celery seeds
1 bay leaf
Salt and pepper to taste
5 cups low-sodium chicken broth
2 (14.5-ounce) cans 1 can red kidney beans and 1 can white kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
Freshly grated parmigiano reggiano to sprinkle on top just before serving
INSTRUCTIONS
Heat 1 tablespoon of olive oil and butter in a large heavy saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add diced carrots, potatoes and continue cooking for an additional 2-3 minutes.
Add the broth, tomato purée, beans, dried herbs, salt and pepper. Bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are tender, about 10 minutes.
Scoop out 1 cup of the bean mixture from the pot and 1/2 cup of the liquid and pour into a blender until smooth and set aside.
Add the pasta to the pot and boil with the already cooked veggie mixture for 8 minutes until tender. Return the puree to the pot of soup and stir well. Season the soup with red pepper flakes for an added kick of heat.
Serve warm with a sprinkle of freshly grated parmigiano reggiano
