Tuesday, May 15, 2012

Tuesday Taste Buds: Pasta E Fagioli

Found this recipe on America's Test Kitchen and fell in love! This Italian pasta and bean soup sounded so comforting and when I read the ingredients I knew I had to try. It also seemed easy to do, a plus for me!

Pasta E Fagioli
  • 1 tablespoon extra-virgin olive oil
  • Extra-virgin olive oil for drizzling
  • 3 ounces pancetta or bacon, chopped fine
  • 1 medium onion , chopped fine (about 1 cup)
  • 1 medium rib celery , chopped fine (about 2/3 cup)
  • 4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 3 anchovy fillets , minced to paste (about 1 teaspoon)
  • 1 (28-ounce) can diced tomatoes with liquid
  • 1 piece Parmesan cheese rind , about 5 inches by 2 inches
  • 2 cans (15 ounces each) cannellini beans , drained and rinsed
  • 3 1/2 cups low-sodium chicken broth
  • Salt
  • 8 ounces orzo or other small pasta
  • 1/4 cup chopped fresh parsley leaves
  • Ground black pepper
  • 2 ounces grated Parmesan cheese (about 1 cup)

  • Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. *Your kitchen smells wonderful too!*

  • Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.

  • Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.

  • Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.

  • Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

  • Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.

  • #87 DZP 2/5 Done!

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