Pasta and Bean Soup (Pasta E Fagioli)

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 16hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
  • Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
  • Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
  • Force remaining soup through a food mill into a very large bowl.
  • Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
  • Add remaining rosemary and cook, stirring, 15 seconds.
  • Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
  • Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
  • Serve soup drizzled with olive oil.
  • -This soup is best the day after it's made.
  • Cool it uncovered, before chilling, covered, up to 4 days.
  • -You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
  • This soup should be textured and thick.
  • Makes 4 quarts, serving 8 to 10.
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