Saucepan@saucepan · Shared this recipeFollowItalian · saucePasta E FagioliThis hearty Italian pasta and bean soup is made with dried or canned beans, aromatics, tomatoes, and small pasta, finished with cheese and olive oil.total9 hr 55 minprep10 mincook45 minservings8Original recipe on reluctantgourmet.comKeep this recipeAdd a copy of Pasta E Fagioli to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1.5 cup dried cranberry, or 3 (15 oz, cannellini or borlotti beans cans, drained and rinsed)3 tbsp extra virgin olive oil4 oz pancetta or guanciale, diced, optional for authenticity1 large onion, finely chopped1 medium carrot, finely diced2 stalks celery, finely diced3 clove garlic, minced1 sprig fresh rosemary, or 1 teaspoon dried thyme2 tbsp tomato paste14 oz crushed tomatoes6 cup chicken stock, or vegetable stock1 cup small pasta (ditalini, tubettini or small shellssalt & pepper, to taste0.5 cup Parmigiano - Reggiano cheese, finely grated2 tbsp fresh parsley, choppedred pepper flakes, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: If using dried beans, soak overnight (8–12 hr) or quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and sit 1 hour. Drain.2Step 2: Put soaked beans in a pot. Cover with 2 inches of water. Bring to a simmer and cook 50–75 minutes until tender. Reserve 1 cup of the cooking liquid. Drain the rest. If using canned beans, skip steps 1–2 and add them in step 6.3Step 3: Heat olive oil in a large heavy pot over medium heat. Add pancetta and cook 4–5 minutes until browned. Add onion, carrot, and celery. Cook 6–7 minutes until soft. Stir in garlic and rosemary; cook 1 minute.4Step 4: Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes and 5 cups of stock (reserve 1 cup). Bring to a gentle simmer.5Step 5: Let the tomato mixture simmer 12–15 minutes so flavors meld. Taste and season lightly with salt and pepper.6Step 6: Add cooked or canned beans and ½–1 cup reserved bean liquid (or extra stock) to achieve a soup/stew balance you like. Simmer 8–10 minutes so beans soak up flavor.7Step 7: Add the pasta to the simmering soup. Stir and cook until al dente, 8–10 minutes (follow package for exact time). If the soup thickens too much, add hot water or stock ½ cup at a time.8Step 8: Remove rosemary. Stir in parsley and most of the Parmigiano. Adjust salt and pepper.9Step 9: Ladle into bowls. Top with more Parmigiano, a drizzle of olive oil, and a pinch of red pepper flakes if you prefer a bit of heat.getsaucepan.com/r/60601cc8-0fa6-466a-9f30-745689b16f34 · Original: https://reluctantgourmet.com/lolas-pasta-e-fagioli-recipe/
