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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 Virt� in Philadelphia, and featured in The Washington Post�is the best I've tried. The broth is thickened slightly with pur�ed beans, which makes it rich and satisfying."

List of Ingredients

◦ 2 tablespoons extra-virgin olive oil, plus more for serving
◦ 4 ounces pancetta, diced
◦ 1 cup finely chopped yellow onions
◦ 2 medium carrots, peeled and finely diced
◦ 2 medium celery stalks, finely diced
◦ 2 cloves garlic, minced
◦ � cup dry white wine
◦ 6 cups low-sodium chicken broth
◦ 1 teaspoon salt
◦ � teaspoon freshly ground black pepper
◦ Two 15 �-ounce cans cannellini beans or chickpeas (or a combination), drained and rinsed
◦ � cup dried French green lentils, rinsed (any green or brown lentils may be substituted)
◦ 1 cup diced or chopped canned tomatoes, with their juices
◦ 2 bay leaves
◦ 1 tablespoon minced fresh rosemary
◦ � cup dried small pasta, such as elbow macaroni or ditalini
◦ ⅓ 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. Pur�e 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 pur�ed 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