"16 Bean" Pasta E Fagioli
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Onion (chopped)1 tbsp
Garlic (minced 3 cloves)1 cup
Red Wine (dry)1 tbsp
Red Wine Vinegar (good)Directions:
1
The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight
2
The next day, drain the beans, rinse under cold running water and drain again
3
Place the beans in a large pot with 8 cups of cold water
4
Bring to a boil, lower the heat and simmer for 1 hour
5
Stir occasionally and skim off any foam that rises to the top
6
The beans should be very tender and the skin will peel away when you blow on a bean
7
Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat
8
Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned
9
Add the garlic and red pepper flakes and saute for one minute
10
Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat
11
Drain the beans and add two-thirds of them to the soup
12
Pass the remaining beans through a food mill, discarding the skins
13
Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender
14
Add up to 2 more cups chicken stock if the soup is too thick
15
Stir in the Parmesan and the vinegar
16
Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil
17
Serve hot with extra Parmesan on the side
18
Photograph by Steve Giralt