Name: Pasta And Beans (Pasta E Fagioli)
Cuisine: International
Ingredients: 1 lb dried cannellini beans; 6 quarts water; 3 large idaho potatoes, peeled (about 1 3/4 lb.); 3 sprigs fresh rosemary; 2 bay leaves; 12 slices bacon, cut crosswise into 1/2-inch strips (about 1 cup); 4 garlic cloves, peeled; 1/4 cup extra virgin olive oil, plus more for drizzling; 1 medium onion, chopped (about 1 cup); 2 medium carrots, peeled and coarsely shredded (about 1 cup); 2 cups canned Italian plum tomatoes, crushed, with their liquid (preferably San Marzano); salt; fresh ground black pepper; 1 lb ditalini (or 3 cups elbow pasta); freshly grated parmigiano-reggiano cheese

Ingredients

1 lb dried cannellini beans

6 quarts water

3 large idaho potatoes, peeled (about 1 3/4 lb.)

3 sprigs fresh rosemary

2 bay leaves

12 slices bacon, cut crosswise into 1/2-inch strips (about 1 cup)

4 garlic cloves, peeled

1/4 cup extra virgin olive oil, plus more for drizzling

1 medium onion, chopped (about 1 cup)

2 medium carrots, peeled and coarsely shredded (about 1 cup)

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
Cold soak or quick soak the beans: Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly. Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain. Pour 6 quarts water into a tall, large (at least 10 quart) pot. Add the drained beans, potatoes, rosemary, and bay leaves. Bring to a rolling boil over high heat, then adjust the heat to a gentle boil; let boil while preparing the sauteed vegetables, about 25 minutes. Process the bacon and garlic to a paste in the food processor, stopping once or twice to scrape down the sides of the work bowl. Heat the oil in a large skillet over medium heat. Scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes. Stir in the onion and cook, stirring, until translucent, about 4 minutes. Stir in the carrots and cook until the onion begins to brown, about 5 minutes. Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes. Pour two ladlefuls of the bean cooking water into the skillet and bring to a boil, then pour the contents of the skillet into the soup pot. Season lightly with salt and pepper and bring to a slow boil. Cook until the beans are tender, 45 minutes to 1 hour after adding the vegetables from the skillet. Ladle about 1/3 of the beans along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly. Cool the beans until they are no longer steaming; process the beans and liquid in a food processor or blender until creamy; return the pureed beans to the pot. Fish out the potatoes onto a plate; mash them coarsely with a fork and return them to the pot. Cook 10 minutes to give the flavors a chance to blend. Let the soup rest off the heat, covered, 10-15 minutes. While

Pasta And Beans (Pasta E Fagioli)

Ingredients

Method

Sources

Complete your Pasta And Beans (Pasta E Fagioli) kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Pasta And Beans (Pasta E Fagioli)