PASTA E FAGIOLI CON MISTA
This dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Italian restaurants. The recipe is courtesy of Cesare Casella, executive chef at Salumeria Rosi in New York City.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 25
Steps:
- Make the beans: Place beans in a large pot; add enough water to cover. Let stand at room temperature overnight.
- Drain beans and rinse; transfer to a large pot. Place onion, celery, carrot, proscuitto, sage, parsley, and peppercorns in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Transfer to pot along with potato. Add 5 cups water and season with salt. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until beans are tender, 1 to 1 1/2 hours.
- Remove beans from heat. Remove cheesecloth packet and discard. Let beans cool completely in their liquid. Beans can be made up to 1 day ahead and kept refrigerated, in their liquid.
- Make the soup: Place prosciutto, onion, celery, carrot, leeks, and rosemary in the bowl of a food processor; pulse 4 or 5 times to combine.
- Heat a large pot over medium heat; add olive oil and vegetables. Cook, stirring, until vegetables are softened and caramelized, about 15 minutes. If vegetables begin to stick or brown too fast, add 1 or 2 tablespoons of water to loosen.
- Add butternut squash and cook, stirring, about 10 minutes. Add tomato paste and season with salt and pepper. Cook, stirring, until caramelized and well combined, making sure the bottom does not burn. Add beans, 4 cups of their cooking liquid, and chicken stock or water. Bring to a boil and whisk vigorously to break up beans.
- Add pasta and reduce soup to a simmer. Cook, stirring bottom of pot occasionally, until all pasta is al dente, about 12 minutes, adding more liquid if necessary to cook pasta; season with salt and pepper.
- Serve drizzled with extra-virgin olive oil and cheese; season with cracked black pepper.
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foxy cool gamer24
[email protected]I love that this soup is so versatile. I can add whatever vegetables I have on hand, and it always turns out delicious.
SAIN BUX KEERIO
[email protected]This is my go-to soup recipe when I'm feeling under the weather. It's so hearty and comforting.
Hima Sharma
[email protected]Overall, I thought this soup was just okay.
Regina patricks
[email protected]The soup was too thick for my liking.
Gladys camacho
[email protected]This soup was a bit bland for my taste.
humaira Tabassum
[email protected]This soup was easy to make and very tasty. I used canned beans, which made it even quicker to prepare.
Hafiz Shafqat
[email protected]This soup was delicious! I loved the combination of the pasta and beans, and the broth was so flavorful. I will definitely be making this soup again.
Liam Top
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Mathu Yogarajah
[email protected]The soup was too thick for my liking. I would have preferred it to be a bit thinner.
Marwat Studio
[email protected]This soup was a bit bland for my taste. I think I would have liked it better if I had added more spices.
Ahmad Rashid Murshid
[email protected]This soup was easy to make and very tasty. I used canned beans, which made it even quicker to prepare. I also added some Italian sausage to the soup, which gave it a nice smoky flavor.
Abdul hai Job
[email protected]This soup was amazing! I followed the recipe exactly, and it turned out perfectly. The soup was thick and hearty, and the flavors were incredible. I will definitely be making this soup again.
Enkhsuren Enkhee
[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 delicious. I love the combination of the pasta and beans, and the broth is so flavorful. I usually add some extra vegetables, like spinach or kale, to t
EDGAH Oinga
[email protected]This pasta e fagioli soup was hearty, flavorful, and easy to make. I used dried beans, which I soaked overnight before cooking. The soup simmered for about 2 hours, and the beans were perfectly tender. I added some extra vegetables, like carrots and