10501 Pasta e Fagioli 35 mins 20 mins 4 servings Wed Aug 16 14:08:00 -0700 2006 Tue May 13 16:55:48 -0700 2008 Easy Italian CHOW http://www.chow.com/recipes/10501 Tue, 13 May 2008 23:55:48 GMT Warming tomato, bean, and pasta soup Warming tomato, bean, and pasta soup that can be prepared simply or spiced up with pancetta and dried red peppers. Pasta e fagioli is a straightforward and warming soup that’s definitive of Italian peasant cuisine. Marco Canora passed on this version, which is one of our favorite dishes during the cold winter months.

Game plan: Traditionally, pancetta is included in pasta e fagioli to provide more intense flavor. If you want to use it, add 3 ounces of diced pancetta with the garlic. If you prefer some heat, add a few dried red peppers when you put in the herbs.

For a slacker solution, buy high-quality canned white beans instead of cooking the beans yourself.

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  • Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
  • Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary, and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with other ingredients, about 2 minutes.
  • Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.

    • Beverage pairing: A medium-bodied Chianti would make a nice partner to this hearty bean soup. Try something juicy, smooth, and uncomplicated, like the 2003 Castello di Monastero Chianti Superiore.

    ]]>     http://www.chow.com/assets/2006/09/rcp_pastaefzgi_290x210.jpg Marco Canora 49 Soup/Salad/Sandwich 1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni)

    ]]>     101 2 cups cooked small white beans such as cannellini

    ]]>     2 tablespoons water

    ]]>     3 tablespoons olive oil

    ]]>     54 1 small yellow onion, finely chopped

    ]]>     74 2 medium garlic cloves, minced

    ]]>     219 10 small fresh sage leaves, finely chopped

    ]]>     213 Leaves from 2 fresh rosemary sprigs, finely chopped

    ]]>     3 tablespoons tomato paste**

    ]]>     4 cups reserved bean-cooking liquid

    ]]>     2 ounces Parmigiano-Reggiano cheese, grated

    ]]>     Olive oil, for drizzling

    ]]>     836 adventurous 504 herbs 782 autumn 121 beans 1046 cold weather 1021 comfort 1043 houseguests 813 hungry 768 manly 183 pasta 219 pork 771 potluck 232 soup 467 tomatoes 435 vegetarian 752 euro 89 starter 783 fall 755 travels well 933 winter 10508 marco canora 1 chow 18447 pasta chart