This recipe for Pasta e Fagioli soup I found in Cook's Country magazine. It was easy to make and was delicious. To get a nice rich texture for this soup, a can of cannelloni beans was pureed. The grated Parmesan cheese which was added along with the fresh basil also kicked this recipe up a few notches. This is by far my favorite Pasta e Fagioli Soup recipe.
Pasta e Fagioli Soup
From Cook's Country
Ingredients:
2 (15-ounce) cans cannelloni beans, rinsed
1 cup water
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 onions, chopped fine
2 carrots, peeled and chopped fine
1 celery stalk, chopped
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
4 ounces (1 cup) ditalini pasta
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cups finely chopped fresh basil
Directions:
1. Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
2. Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
3. Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
4. Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
Serves 4 to 6
2 ounces pancetta, chopped fine
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
4 cups chicken broth
4 ounces (1 cup) ditalini pasta
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
1/2 cups finely chopped fresh basil
Directions:
1. Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
2. Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
3. Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
4. Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
Serves 4 to 6
