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Nancy's Kitchen - Tried and Tested Recipes
Super Sized Pasta
e Fagioli
Super Sized Pasta e Fagioli
Serves 4
The classic Italian pasta and
bean soup gets super-sized! Make a big
batch because leftovers get even better
with time.
4 tablespoons extra
virgin olive oil, plus some for
drizzling
4 thick slices pancetta
(1/2-inch thick each), diced
1/2
tsp. rosemary
1 tsp. thyme
1
tsp. dried mint
1 large fresh bay
leafor 2 dried bay leaves
1 medium
onion, cut into chunks
2 small
carrots, cut into chunks
4 ribs
celery, cut into chunks
6 large
cloves garlic, chopped
Coarse salt
and pepper
2 cans butter beans (15
ounces each), drained
1 can diced
tomatoes (14-15 ounces)
2 quarts
chicken stock
1/2 box rigatoni
Grated Parmigiano Reggiano cheese or
Romano cheese, for the table
Crusty
bread, for mopping
Heat a deep
pot over medium-high heat. Add olive oil
and pancetta and brown pancetta bits
lightly. Add herbs, bay leaf, vegetables
and garlic and season with salt and
pepper.
Add beans, tomatoes and
stock to the pot and raise heat to high.
Bring soup to a rapid bubble and add
the pasta. Reduce the heat to medium and
cook soup for 6-8 minutes, or until
pasta is cooked to al dente, stirring
occasionally.
Remove the stems
and bay leaf from the soup and let it
rest and begin to cool for a few
minutes. Place the pot on a trivet on
the table so the hot pot does not burn
your table, then ladle soup into bowls
and top with lots of cheese and another
little drizzle of EVOO. Pass crusty
bread at the table for mopping up every
last bit of soup from the bowl.
Artemis in NYC
http://www.nancyskitchen.com
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