Pasta e Fagioli
With all of the modern cuisine out there that seems to involve top of the line proteins and produce, special chemicals that can, say, turn a liquid into a foam or gel, and just about every fancy plating technique, some people seem to have forgotten some of the fundamental, almost prehistoric dishes that provided the base for many cuisines around the world, and one such cases is with classic soups.
Ages ago, soup was nothing more than just various scraps of vegetables, proteins, this, and that thrown together into a pot, left to simmer for hours at a time, and boom you have a meal, and it is that sort of tradition that I wanted to highlight today by making a very classic pasta e fagioli, or pasta and bean soup.
Not only is pasta e fagioli hearty and delicious, but it seems to be one of those limitless recipes that can play well with just about whatever you put in it. Just start with some small pasta, some beans, water, some veggies, and just make it up from there. Matter of fact, I’d go as far as to say that pasta e fagioli is just minestrone soup plus beans. It’s also the sort of classic soup that just gets better over time, so you can reheat it days later, or even make a large batch of the soup then divide and freeze it so you have a delicious dinner on hand whenever you need it.
Today I’ll share with you my technique for making a perfect pasta e fagioli at home.
Serves 4
8oz pancetta, diced (omit if vegetarian)
1 large onion, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks of celery, finely chopped
Salt and pepper
3 garlic cloves, minced
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
1 tbsp tomato paste
1 can (15oz) diced tomatoes
1 can (15oz) cannellini beans, drained and rinsed
1 can (15oz) pinto beans, drained and rinsed (Any canned beans you have in your pantry will work)
4 cups reduced sodium chicken stock or veggie stock
A 4-inch piece of Parmigiano rind
1 cup Ditalini pasta
1 bunch Tuscan kale or collards greens, stems removed and leaves thinly sliced
Finely grated Parmigiano Reggiano, for topping
Extra virgin olive oil
Cook the pancetta in a large Dutch oven or heavy bottomed pot over medium low heat for about 8 to 10 minutes, stirring occasionally, or until the pancetta is browned and crisp. Remove with a slotted spoon to some paper towels, then set aside and pour off all but about a tablespoon of the rendered fat.
(If vegetarian, then skip this step and use oil instead of the pancetta fat)
Add the onion, carrot, and celery, season with a pinch each of salt and pepper, and cook for about 5 minutes longer, stirring occasionally, until the veggies soften.
Add the garlic, rosemary, thyme, and tomato paste, then cook for 2 minutes longer, or until the mixture is fragrant.
Add the diced tomatoes, both beans, stock, Parmesan rind, and if needed, enough water to cover by about to inches. Bring the liquid to a boil, then reduce to a simmer and let it cook for 30 minutes so all the flavors can get to know each other.
Add the Ditalini and cook for 6-8 minutes longer, or until the pasta is tender but certainly not mushy. When the pasta is nearly there, add the kale and cook for 1-2 minutes longer, or until the kale is wilted. Remove the parmesan rind, add cold water if you like the soup more liquidy, then taste and season with salt and pepper until you’re happy with it.
Now you’re ready to serve, topping with grated Parmigiano and a drizzle of olive oil.
