"16 BEAN" PASTA E FAGIOLI RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 30 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
- Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
- Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.
INA GARTEN'S 16 BEAN PASTA E FAGIOLI RECIPE | SIDECHEF
This Pasta e Fagioli recipe is heavy on the tomato flavor (yum!) and is quite hearty. The beans require an overnight soak, but trust me, this soup is worth it!
Provided by A Hint of Rosemary
Categories Date Night Pasta Comfort Food Nut-Free Shellfish-Free Overnight Meal Plan Weekend Project Egg-Free Soy-Free Winter Fridge Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Classic Soup
Total Time 6300S
Yield 6
Number Of Ingredients 15
Steps:
- The day before you plan to make the soup, place the Goya® 16 Bean Soup Mix (1 bag) in a large bowl, add cold water to cover by 2 inches and refrigerate overnight.
- The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
- Meanwhile, heat the Extra-Virgin Olive Oil (2 tablespoon) in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the Pancetta (6 ounce) and Onion (1) and saute over medium to medium-high heat for 12 to 18 minutes, until browned.
- Add the Garlic (3 clove) and Crushed Red Pepper Flakes (1/4 teaspoon) and saute for one minute. Add the San Marzano Tomatoes (1 can), Dry Red Wine (1 cup), and Chicken Stock (4 cup). Season to taste with up to 1 tablespoon of Kosher Salt (to taste) and 1 teaspoon Freshly Ground Black Pepper (to taste), and turn off the heat.
- Drain the beans and add two-thirds of them to the soup. Puree the remaining beans in a blender or with an immersion blender, adding a small amount of stock or water if necessary. Stir the bean puree and the Ditalini Pasta (1 cup) into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick.
- Stir in the Parmesan Cheese (1/2 cup) and the Red Wine Vinegar (1 tablespoon). Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some Fresh Basil Leaf (to taste). Serve hot with extra Parmesan on the side.
Nutrition Facts : Calories 80 calories, ProteinContent 5.5 g, FatContent 2.7 g, CarbohydrateContent 11.6 g, FiberContent 4.7 g, SugarContent 1.4 g, SodiumContent 144.5 mg, SaturatedFatContent 0.9 g, TransFatContent 0 g, CholesterolContent 3.5 mg, UnsaturatedFatContent 0.8 g
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- "The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnite. The next day , drain the beans and rinse under cold water and drain again. Place the beans in large pot with 8 cups of cold water. Bring to a boil, lower heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean. Meanwhile, heat the oil in a med stockpot or dutch oven over med. heat. Add the pancetta and onion and saute over medium to medium high heat for 12-18 minutes until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine and 4 cups of chicken stock,1 tbspn of salt and 1 teaspoon of back pepper. Turn off heat and add parm cheese rind. Drain the beans and add 2/3 of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer 20-30 minutes, stirring occasionally till the pasta is tender. Add up to 2 more cups of chicken stock if the soup is to thick. Stir in grated parm cheese and the vinegar. Ladle the soup into a large shallow bowls and add a swirl of olive oil and parm cheese and top with some basil."
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- In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary. Serve in bowls garnished with Parmesan and parsley.
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- Heat a deep pot over medium-high heat. Add EVOO and pancetta. Brown pancetta bits lightly and add herb stems, bay leaf, chopped vegetables and garlic. Season with salt and pepper. Add beans and stock to the pot, and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6-8 minutes or until pasta is cooked al dente. The rosemary and thyme leaves will separate from stems as the soup cooks; remove the stems and bay leaf from soup.Place the pot on the table on a trivet so the hot pot does not burn your table. Let the soup rest and cool for a few minutes. To serve, ladle soup into bowls and top with lots of grated cheese and another little drizzle of EVOO. Pass crusty bread at the table for bowl mopping.
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