Recipe courtesy of Ina Garten
From:
Cooking for Jeffrey
and
Food Network Magazine
Recipe courtesy of Ina Garten
Watch how to make this recipe.
From:
Cooking for Jeffrey
and
Food Network Magazine
"16 Bean" Pasta E Fagioli
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (plus overnight soaking)
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 675
- Total Fat
- 26 g
- Saturated Fat
- 8 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 28 g
- Cholesterol
- 89 mg
- Sodium
- 3040 mg
- Level: Easy
- Total: 1 hr 30 min (plus overnight soaking)
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 675
- Total Fat
- 26 g
- Saturated Fat
- 8 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 28 g
- Cholesterol
- 89 mg
- Sodium
- 3040 mg
Ingredients
Directions
- The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
- Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
- Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.
Cook’s Note
You can refrigerate the soup for up to 5 days or freeze up to 6 months. Add more chicken stock or water if the soup is too thick.
