Recipe courtesy of Jeff Mauro
From:
Food Network Magazine
Pasta "Fazool"
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 650
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 13 g
- Sugar
- 9 g
- Protein
- 34 g
- Cholesterol
- 41 mg
- Sodium
- 1293 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 650
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 13 g
- Sugar
- 9 g
- Protein
- 34 g
- Cholesterol
- 41 mg
- Sodium
- 1293 mg
Ingredients
Directions
- Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
- Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.
- Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.
- Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
- Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.
- Serve with Soppressata Sandwiches.
Soppressata Sandwiches
Yield:
4 servings
- Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.
