ATK Pasta E Fagioli
Entrees
Ingredients
2 (15-ounce) cans cannellini beans, rinsed
1 cup water
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 onions, chopped fine
2 carrots, peeled and chopped fine
1 celery rib, chopped fine
2 ounces pancetta, chopped fine
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon cumin
¼ teaspoon red pepper flakes (optional)
4 cups chicken broth
4 ounces (1 cup) ditalini
2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
½ cup finely chopped fresh basil
Description
From type of bean to shape of pasta—and even whether or not it contains meat—the iterations of this Italian American pasta-and-bean soup are endless. One version from a restaurant in northern New Jersey, which was deeply but gently savory, thick and hearty, and studded with creamy beans and soft little pieces of pasta, was the inspiration for our version. Starting with a base of pancetta, finely chopped vegetables, plenty of garlic, and a small but powerful punch from tomato paste, we built a rich and flavorful broth as a backdrop for our soup. To thicken it, we pureed half the cannellini beans that we were adding to the soup. For ease, rather than boiling the pasta in a separate pot, we added little ditalini right into the simmering soup to cook in the last moments before serving. Some grated Parmesan cheese for extra richness and seasoning and a big handful of fresh basil for a blast of fragrant freshness was all that was needed to finish the dish.
Directions
You can use any small pasta shape, such as tubettini, elbow macaroni, or small shells, in place of the ditalini. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. If you do not have a food processor, you can use a blender to process the beans and water in step 1.
Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
Add tomato paste, garlic, chili powder, paprika, cumin, coriander, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
TO MAKE AHEAD: At end of step 3, let soup cool completely. Refrigerate soup for up to 2 days or freeze for up to 1 month. Let frozen soup thaw completely in refrigerator before reheating. To serve, bring soup to boil and continue with step four.
Nutrition
Calories: 3001
2021-11-15: 12 personal points