"16 Bean" Pasta e Fagioli

  • serves 6

A classic Italian comfort food that's perfect for a hearty, satisfying meal.

49 Ratings
Directions for: "16 Bean" Pasta e Fagioli

Ingredients

1 bag 16 Bean Soup Mix

2 Tbsp good olive oil, plus extra for serving

6 oz pancetta, 1/4" - diced

1 large onion, chopped

1 Tbsp minced garlic (3 cloves)

½ tsp crushed red pepper flakes

1 (28-oz) can crushed tomatoes

1 cup dry red wine

4 - 6 cups good chicken stock, preferably homemade

Kosher salt and freshly ground black pepper

1 cup miniature pasta, such as ditalini or tubettini

½ cup freshly grated Italian Parmesan cheese, plus extra for serving

1 Tbsp good red wine vinegar

Julienned fresh basil leaves, for serving

Directions

1. The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches, and refrigerate overnight. The next day, drain the beans, rinse under cold running water, and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat, and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.

2. Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt, and 1 teaspoon black pepper and turn off the heat.

3. Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan, and some basil. Serve hot with extra Parmesan on the side.

Source and Credits

"Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.

See more: Soup, Pasta, Beans, Italian, Legumes


https://www.foodnetwork.ca/recipe/16-bean-pasta-e-fagioli/20412/

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