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Italian: Pasta e Fagioli

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Pasta e Fagioli, literally 'pasta and beans,' is a heartwarming Italian soup, perfect for a chilly night. This version—adapted from a recipe by Joe Cicala, executive chef at Le Virtù in Philadelphia, and featured in The Washington Post—is the best I've tried. The broth is thickened slightly with puréed beans, which makes it rich and satisfying."

List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil, plus more for serving
â—¦ 4 ounces pancetta, diced
â—¦ 1 cup finely chopped yellow onions
â—¦ 2 medium carrots, peeled and finely diced
â—¦ 2 medium celery stalks, finely diced
â—¦ 2 cloves garlic, minced
â—¦ ½ cup dry white wine
â—¦ 6 cups low-sodium chicken broth
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ Two 15 ½-ounce cans cannellini beans or chickpeas (or a combination), drained and rinsed
â—¦ ¼ cup dried French green lentils, rinsed (any green or brown lentils may be substituted)
â—¦ 1 cup diced or chopped canned tomatoes, with their juices
â—¦ 2 bay leaves
â—¦ 1 tablespoon minced fresh rosemary
â—¦ ¾ cup dried small pasta, such as elbow macaroni or ditalini
â—¦ â…“ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving


Recipe

In a large pot, heat the oil over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots, and celery, and increase the heat to medium. Cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook for 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.

Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then decrease the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15 to 30 minutes, depending on the type of lentils. Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the center knob of the blender top so the steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.

Add the pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8 to 12 minutes, depending on the type of pasta. The soup will thicken a bit by the time the pasta is cooked. Remove and discard the bay leaves.

Stir the reserved puréed bean mixture into the soup.
(If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to it and swirl around to loosen it up; it should come right out.) Cook briefly until the soup is heated through.

Remove the soup from the heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of water or chicken broth to thin to the desired consistency. Season to taste with salt and pepper. Ladle the soup into bowls, drizzle each portion with a touch of olive oil, and sprinkle with more cheese, if desired. This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, thin it with a bit of broth or water.

Serves 4