Make and share this Pasta and Beans (Pasta E Fagioli) recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cold soak or quick soak the beans: Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly. Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
- Pour 6 quarts water into a tall, large (at least 10 quart) pot.
- Add the drained beans, potatoes, rosemary, and bay leaves.
- Bring to a rolling boil over high heat, then adjust the heat to a gentle boil; let boil while preparing the sauteed vegetables, about 25 minutes.
- Process the bacon and garlic to a paste in the food processor, stopping once or twice to scrape down the sides of the work bowl.
- Heat the oil in a large skillet over medium heat.
- Scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes.
- Stir in the onion and cook, stirring, until translucent, about 4 minutes.
- Stir in the carrots and cook until the onion begins to brown, about 5 minutes.
- Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes.
- Pour two ladlefuls of the bean cooking water into the skillet and bring to a boil, then pour the contents of the skillet into the soup pot.
- Season lightly with salt and pepper and bring to a slow boil.
- Cook until the beans are tender, 45 minutes to 1 hour after adding the vegetables from the skillet.
- Ladle about 1/3 of the beans along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly.
- Cool the beans until they are no longer steaming; process the beans and liquid in a food processor or blender until creamy; return the pureed beans to the pot.
- Fish out the potatoes onto a plate; mash them coarsely with a fork and return them to the pot.
- Cook 10 minutes to give the flavors a chance to blend.
- Let the soup rest off the heat, covered, 10-15 minutes.
- While the soup is resting, cook the ditalini in salted water until very al dente (cook all the pasta if serving the full recipe of soup, or a proportionate amount if you are setting some of the soup aside for later).
- Drain thoroughly and stir into the soup; let all rest 5 minutes, then serve in warm soup bowls, with a drizzle of oil and a sprinkle of Parmigiano-Reggiano.
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FreddFredd
[email protected]This soup is a family favorite. We make it every year for Christmas dinner.
DEENAATZ AZADEENA
[email protected]I've never made pasta e fagioli before, but this recipe made it easy. It turned out great!
Orlisa Deschene
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are delicious.
Hadi Mobiles
[email protected]I love how versatile this recipe is. I've made it with different types of beans and vegetables and it's always delicious.
Moazim Ali
[email protected]This soup is so hearty and flavorful. It's perfect for a cold winter night.
SamiUllah Nedar
[email protected]This is a great recipe for a quick and easy meal. I used canned beans and it still turned out great. I will definitely be making this again.
Tezu Dove
[email protected]I'm not a big fan of beans, but this soup was really good. The beans were cooked perfectly and the broth was flavorful. I would definitely make this soup again.
Isr Gra
[email protected]This soup is delicious! I made it for my family and they loved it. The beans were soft and flavorful, and the broth was rich and hearty. I will definitely be making this soup again.
Safiatu Quaye
[email protected]I've made this recipe several times and it's always a hit. The combination of pasta, beans, and vegetables is hearty and satisfying. I love that I can use whatever vegetables I have on hand. This time I used carrots, celery, and spinach.
Azizullah Salamzada
[email protected]This pasta e fagioli recipe is a keeper! It's flavorful, hearty, and easy to make. I followed the recipe exactly and the dish turned out perfect. The beans were cooked perfectly and the broth was rich and flavorful. I served it with a side of crusty