27674 Pasta e Fagioli 35 mins 20 mins 4 servings Thu Aug 27 10:11:27 -0700 2009 Thu Aug 27 10:11:27 -0700 2009 Easy Italian Hack http://www.chow.com/recipes/27674 Thu, 27 Aug 2009 17:11:27 GMT 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 ztamonicakate 49 Soup/Salad/Sandwich 2 cups cooked small white beans such as cannellini

    ]]>     2 tablespoons water

    ]]>     1 small yellow onion, finely chopped

    ]]>     3 medium garlic cloves, minced

    ]]>     2 tablespoons water

    ]]>     10 small fresh sage leaves, finely chopped

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

    ]]>     3 tablespoons tomato paste

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

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