PASTA AND BEAN SOUP (PASTA E FAGIOLI)
Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana and Osteria alla Bomba. A tablespoon of salt may sound like a lot, but it is needed to bring out the beans' flavor. From Gourmet Magazine, 2000.
Provided by Bev I Am
Categories Beans
Time 16h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- 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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Tony Shoemaker
[email protected]This soup is the best! I've made it several times, and it's always a hit.
Salau Rofiat
[email protected]I love that this soup is so affordable. It's a great way to feed a large family on a budget.
Jawedi Nader
[email protected]This soup is a great way to get your kids to eat their vegetables.
Juan Cipriano
[email protected]I've been making this soup for years, and it's always a favorite. It's the perfect comfort food.
Face Boy_H
[email protected]This soup is so easy to make, and it's always a crowd-pleaser.
Michael Bem
[email protected]I made this soup for a party, and it was a big hit. Everyone loved it!
Subi gaming
[email protected]This soup is a great way to use up leftover pasta.
Danny Gonzales
[email protected]I love that this soup is so versatile. You can add different vegetables or beans, depending on what you have on hand.
Probashi Sohayata Bangladesh Group
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day.
Textnow Windscribe
[email protected]I'm not a huge fan of beans, but I really enjoyed this soup. The beans were cooked perfectly, and they added a nice texture to the soup.
Susan McIntyre
[email protected]I made this soup in my slow cooker, and it turned out great! It was so easy to just throw all the ingredients in the slow cooker in the morning, and dinner was ready when I got home from work.
Caliyy Abayomi
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper, and it was much better.
Bill Stone
[email protected]I've made this soup a few times now, and it's always a hit. It's so easy to make, and it's always so flavorful. I love that I can use whatever beans I have on hand.
sadeesh kasilingam sadeesh
[email protected]This pasta and bean soup was delicious! I loved the combination of flavors and textures. The soup was hearty and filling, and the beans added a nice protein boost. I will definitely be making this soup again.