ITALIAN PASTA E FAGIOLI

Italian Pasta e Fagioli image

Provided by R C

Time 2h

Number Of Ingredients 14

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2 can(s) 14-15 ounce cans, cannellini beans, rinsed and drained
1 medium yellow onion, chopped
1/2 c chopped pancetta
3 Tbsp olive oil, extra virgin
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large garlic cloves, minced
8 c chicken stock regular or low sodium
1 1/2 c diced canned plum tomatoes
2 tsp kosher salt, plus more, to taste
freshly ground pepper, to taste
1/2 lb small dried pasta, such as shells or ditalini
extra-virgin olive oil for serving
fresh grated parmigiano-reggiano cheese for serving

Steps:

1. Rinse the beans, drain and place in a saucepan. Add chicken stock to cover and bring to a slow boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour.
2. In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the chicken stock and beans from previously, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until beans tender, about 45 minutes.
3. To give the soup more body, remove 2 large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan. Season with salt and pepper and reheat gently.
4. When the soup is almost ready,in a separate large saucepan bring three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.
5. To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated cheese and a generous grinding of pepper. Remember warm crusty Italian bread to get every drop!