Pasta Fagioli
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
40
Spice
61
Sweetness
57
Sourness
36
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
2 cups
Cannellini Bean (dried)1
Salt1 cup
Garlic Cloves (peeled)2 sprigs
Rosemary1 cup
Pancetta (small-diced)Directions:
1
One day ahead: Combine the cannellini beans and 4 cups of water in a large pot that has a tight-fitting lid
2
Soak the beans for 24 hours
3
The day of serving: Preheat the oven to 350 degrees F
4
Drain the beans
5
In a Dutch oven or heavy bottomed pot, combine the beans, onion, carrot, celery, salt, and 16 cups of water
6
Bring to a boil, reduce the heat to a simmer, cover, and cook until fully cooked and creamy, 4 to 4 1/2 hours
7
Let cool
8
While the beans are cooking, combine the garlic, olive oil, rosemary, and chile in a medium saucepan over medium heat
9
When the oil begins to bubble, reduce the heat to low and cook the garlic in the oil until the cloves are soft and tender, 30 to 45 minutes; be careful not to brown the garlic
10
Remove from the heat, leave in the pan, and let cool
11
Strain the cannellini beans, reserving the cooking liquid, and add the beans back to the Dutch oven
12
Add the garlic-olive oil mixture to the beans and stir to incorporate
13
Bring to a simmer over medium heat and then turn down to low and cook together for 10 minutes, stirring frequently to incorporate the ingredients into the beans
14
Set aside
15
Remove the rosemary sprigs and chile pod and discard
16
In a small saute pan over medium heat, cook the pancetta until tender but not crispy, 4 to 5 minutes
17
Remove from the heat and set aside
18
Working in small batches, use a blender to puree the bean mixture by adding a small amount (about 1/4 cup) of the reserved bean cooking liquid to the beans in the blender and pureeing to a smooth, pourable soup consistency
19
Repeat with the entire bean mixture
20
To serve: Warm the soup over medium heat, carefully stirring in more cooking liquid from the beans if the soup thickens while warming
21
Ladle about 1 cup of soup in each bowl; divide the ditalini between the 4 servings, placing it in a small pile in the center of the soup
22
Sprinkle the pancetta over each pile of the ditalini, drizzle a little of the olive oil over the top and finish with a little freshly cracked black pepper
23
Serve immediately
24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
25
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results