An il Fustino recipe

For more recipes visit ilfustino.com

Italian comfort food defined

Serves: 4

Pasta e Fagioli (Pasta and Bean Soup)


INGREDIENTS

1 tablespoon, il Fustino extra virgin olive oil (preferably Tuscan Blend)
3 ounces, pancetta or bacon (3 slices) - chopped fine
1 medium, onion - chopped fine
1 celery rib - chopped fine
4 cloves, garlic - minced
1 teaspoon, dried oregano
1/4 teaspoon, red pepper flakes
3 anchovy fillets - minced to a paste
1 28 ounce can, diced tomatoes
1 piece, parmesan cheese rind (about 5 by 2 inches)
2 cans, cannellini beans - drained and rinsed
3 1/2 cups, low sodium chicken broth
2 1/2 cups, water
salt - to taste
8 ounces, small pasta (Tubetini, Orzo, etc.)
1/4 cup, parsley - chopped
ground black pepper - to taste
3 ounces, parmesan cheese - freshly grated

METHOD

  1. Heat oil in heavy bottomed stockpot or Dutch oven over medium heat until shimmering.
  2. Add pancetta and cook, stirring occasionally, until it begins to brown, 3 to 5 minutes. Add the onion and celery; cook, stirring occasionally until softened, about 5 to 7 minutes.
  3. Add garlic, oregano, red pepper flakes, and anchovies; cook stirring constantly, until fragrant, about 1 minute.
  4. Add tomatoes with their liquid and deglaze. Add cheese rind and beans; bring to a boil, then reduce the heat to low and simmer to blend the flavors, 10 minutes.
  5. Add chicken broth, water, and 1 teaspoon salt, increase heat to high and bring to a boil.
  6. Add pasta and cook until tender, about 10 minutes.
  7. Discard the cheese rind. Off the heat stir in 3 tablespoons of the parsley; adjust seasonings with salt and pepper to taste.
  8. Ladle the soup into individual bowls; drizzle each serving with olive oil and sprinkle each with a portion of the remaining parsley. Serve immediately passing the grated Parmesan separately.