Time to get this soup recipe up before the soup weather is totally gone! I love good homemade soup, but I find soup to typically be one of those things that wildly varies from very good to very bad. I also don’t yet have the experience to really play around with ratios on my own when coming up with a scratch soup, but with this pasta fagioli recipe I know have one less soup I need to find a recipe for! Excellent.
Pasta e Fagioli
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 3 ounces pancetta or bacon, chopped fine
- 1 medium onion, chopped fine
- 1 celery rib, chopped fine
- 4 medium garlic cloves, minced or pressed through garlic press
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 3 anchovy fillets, minced to paste (I omitted so I upped the salt a little bit.)
- 1 (28-ounce) can diced tomatoes with liquid
- 1 piece Parmesan cheese rind, about 5 inches by 2 inches
- 2 (15½-ounce) cans cannellini beans, drained and rinsed (I used one cannellini and one black for no particular reason!)
- 3½ cups homemade or low-sodium chicken broth
- 2½ cups water
- 8 ounces small pasta (I used ditalini.)
- ¼ cup chopped fresh parsley leaves
- ground black pepper
- 2 ounces (1 cup) grated Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add the pancetta and cook, stirring occasionally, until it’s beginning to brown, 3 to 5 minutes. Add the onion and celery; cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the garlic, oregano, red pepper flakes and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, scraping up any browned bits from bottom of the pan. Add the cheese rind and beans; bring to a boil, then reduce the heat to low and simmer to blend the flavors, 10 minutes.
Add chicken broth, water and 1 teaspoon salt. Increase the heat to high, and bring to a boil. Add the pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
Discard the cheese rind. Off the heat, stir in 3 tablespoons of the parsley; adjust the seasoning with salt and pepper.
Drizzle each individual serving with olive oil and sprinkle with a portion of the remaining parsley and more Parmesan cheese.
Recipe found at: The Way The Cookie Crumbles; originally from Cooks Illustrated