Pasta with beans

soups 639 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 1 hour. 5 m
Calories: -
Difficulty: Easy

Bean Pasta is a thick soup originally from Italy, where the dish is called pasta-e-fajoli. It is made with vegetables, toasted pancetta, fine ditalini pasta, white beans, spices, grated parmesan and fresh basil. Before adding the pasta to the bean soup, grind it partially with a blender to thicken it, and then cook with the pasta until al dente, as while the soup is infusing, the pasta will absorb more and more tasty juices and become softer. Serve hearty sandwiches with Italian sopressata sausage and provolone cheese with bean pasta

Ingredients

170 g pancetta, diced 1 small onion, diced 1 tsp. dry Italian seasoning 0.5 tsp. red pepper flakes 3 garlic cloves, minced 1/4 tbsp. dry white wine 2 tbsp. chicken broth 2 cans of 425 gr. canned cannellini beans, washed 1 can (425 g) canned grated tomatoes 3/4 tbsp ditalini paste or other fine paste 1 tbsp. grated parmesan (about 60 gr.) 1 tbsp. coarsely chopped fresh basil Sandwiches with sopressata, for serving (see recipe below)

Directions

Fry the pancetta in a large cauldron over medium heat, stirring occasionally, until the fat is melted and the pancetta is crispy, about 5 minutes. Transfer to paper towels, leaving the melted fat in the saucepan. Add the onion, Italian seasoning, red pepper flakes and a couple of pinches of salt to the cauldron and sauté, stirring frequently, until the onions are translucent, 8-10 minutes. Add garlic and fry until aroma appears, about 15 seconds. Pour the wine into the cauldron and bring to a boil, scraping the bottom of the pan with a wooden spoon.
Add chicken stock, beans, tomatoes and 1 tbsp. water. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low and simmer until lightly thickened, about 30 minutes. Grind the soup with an immersion blender for about 30 seconds to keep some of the beans intact (or whisk in a regular blender and then transfer back to the pot). Add the pasta and cook until al dente, 8-12 minutes. Add pancetta and half each parmesan and basil. Season with salt and sprinkle with remaining parmesan and basil if necessary. Serve the soup with squeezed sandwiches.
Squeeze sandwiches: Cut 1 baguette in half horizontally and then into 4 pieces. Place thick slices of spicy provolone and thinly sliced suppressata on top of the bread. Add some fine arugula and drizzle with sweet Italian vinaigrette dressing.

Pasta with beans

Serves: -
Prepare Time: -
Cooking Time: 1 hour. 5 m
Calories: -
Difficulty: Easy

Ingredients

170 g pancetta, diced 1 small onion, diced 1 tsp. dry Italian seasoning 0.5 tsp. red pepper flakes 3 garlic cloves, minced 1/4 tbsp. dry white wine 2 tbsp. chicken broth 2 cans of 425 gr. canned cannellini beans, washed 1 can (425 g) canned grated tomatoes 3/4 tbsp ditalini paste or other fine paste 1 tbsp. grated parmesan (about 60 gr.) 1 tbsp. coarsely chopped fresh basil Sandwiches with sopressata, for serving (see recipe below)

Directions

Fry the pancetta in a large cauldron over medium heat, stirring occasionally, until the fat is melted and the pancetta is crispy, about 5 minutes. Transfer to paper towels, leaving the melted fat in the saucepan. Add the onion, Italian seasoning, red pepper flakes and a couple of pinches of salt to the cauldron and sauté, stirring frequently, until the onions are translucent, 8-10 minutes. Add garlic and fry until aroma appears, about 15 seconds. Pour the wine into the cauldron and bring to a boil, scraping the bottom of the pan with a wooden spoon.
Add chicken stock, beans, tomatoes and 1 tbsp. water. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low and simmer until lightly thickened, about 30 minutes. Grind the soup with an immersion blender for about 30 seconds to keep some of the beans intact (or whisk in a regular blender and then transfer back to the pot). Add the pasta and cook until al dente, 8-12 minutes. Add pancetta and half each parmesan and basil. Season with salt and sprinkle with remaining parmesan and basil if necessary. Serve the soup with squeezed sandwiches.
Squeeze sandwiches: Cut 1 baguette in half horizontally and then into 4 pieces. Place thick slices of spicy provolone and thinly sliced suppressata on top of the bread. Add some fine arugula and drizzle with sweet Italian vinaigrette dressing.

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Pasta with beans

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Pasta with beans

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