Pasta E Fagioli

  1. Beans:
  2. Rinse beans and soak in enough water to cover by 2 inches for at least 4 hours. Drain. Place beans in a pot and add enough water to cover by 2 inches. Add sprig of rosemary, 1tb olive oil, and 2 peeled garlic cloves. Bring to a boil, lower heat to a simmer and cook beans, covered, for 4 hours. When beans are done add 1tbsp. Salt.
  3. Pasta:
  4. Boil pasta according to package directions, drain and set aside. This can be done 20 minutes before soup is done.
  5. Soup:
  6. Make batutto:
  7. Batutto is the base for most Tuscan dishes. To make, simply make a vegetable broth using 1/2 onion, 1 celery rib, 1 carrot, 1 sprig parsley, all roughly chopped, in a medium pot of water. When broth boils, lower to barely simmering. In a good processor, chop the remaining carrot, celery, onion and garlic clove. Add 2 tbsp olive oil to soup pot and processed veggies. Season with salt, pepper and red pepper flakes. Heat on medium high heat, stirring to prevent from burning. Once fragrant, Lower heat to medium and add broth 1 ladle full at a time. Stir the batutto until broth almost completely evaporates, add another ladleful. Keep doing this until the batutto turns a light caramel color.
  8. Crushed the tomatoes with your hand and add to the batutto along with the beans. Cook for about 10 minutes, just so all the flavors begin to blend. Use an immersion blender or transfer soup to a blender and blend until smooth. Season with salt and pepper. Divide pasta between 4 bowls and ladle soup into bowls over the pasta. Drizzle with olive oil and serve with crusty bread.

canellini beans, rosemary, garlic, extra virgin olive oil, carrots, celery, onion, parsley, tomatoes, pasta, salt

Taken from www.epicurious.com/recipes/member/views/pasta-e-fagioli-52758411 (may not work)

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