Pasta e Fagioli (Italian Soup with Beans and Pasta)

Pasta e Fagioli literally means pasta and beans and this soup a specialty of southern Italy that began as a peasant dish and grew into something iconic.

Recipe

Ingredients:

• 1/4 cup olive oil

• 1 cup diced onion

• 3/4 cup diced guanciale or pancetta

• 2-3 links, Italian sausage, cut into spoon-size chunks

• 3/4 cup diced carrot

• 1/2 cup diced celery

• 6 garlic cloves, minced

• 1/2 cup fresh parsley leaves, chopped

• 1/2 tsp. red pepper flakes (optional)

• Salt & pepper to taste

• 3-4 Tablespoons tomato paste

• 1 Tbsp. dried oregano

• 3 cups cooked (or canned) white beans, drained and rinsed

• 2 cups diced Italian tomatoes (Roma, etc.)

• 1 cup ditalini pasta or elbow macaroni

• Cracked Black Pepper

• Grated Pecorino Romano cheese for garnish

Directions:

If using dried white beans, soak them overnight, discard the soaking water and cook, just covered in salted water for about an hour before starting on the soup.

Heat the oil in a large heavy pot over medium heat and add the onions, guanciale, carrots, and celery and season with salt and pepper. Saute until the onions just begin to brown.

Ad sausage and satue until it begins to brown.

Add garlic, parsley, oregano and red pepper flakes, and stir to mix.

Add the tomato paste and continue cooking for another 5 minutes or so, stirring constantly, then deglaze the pan with a cup of water, scraping up any browned bits from bottom of pot.

Bring to a boil, reduce heat, and simmer for 5 minutes.

Add the beans, tomatoes and 2 more cups of water to pot and simmer for 15-30 minutes to let flavors meld and the liquid to reduce and concentrate. Taste and adjust seaoning.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Add 1 cup of the pasta water to the soup and drain the remaining water from the pasta.

Cook 5 minutes, adding extra cooking water as needed if mixture is too thick.

Serve in individual bowls, topped with grated Romano cheese, cracked pepper and, if desired, a drizzle of olive oil.

Full printable recipe at http://ift.tt/1opTTWy

bon appetit