PASTA BEAN RECIPE RECIPES

Name: Cranberry Bean Pasta Fagioli
Prep time: 30 min
Cook time: 1 h 55 min
Total time: 2 h 25 min
Yield: 4-6 servings
Cuisine: italian
Ingredients: 5 tablespoons extra-virgin olive oil, plus more for drizzling; 5 cloves garlic, smashed; 1 small onion, roughly chopped; 1/4 teaspoon red pepper flakes, or more to taste; 1 teaspoon finely chopped fresh rosemary; 1 2-ounce piece pancetta (optional); 5 canned whole San Marzano tomatoes, crushed by hand; Kosher salt; 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight); 2 bay leaves; 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping; 2 cups small pasta, such as shells or ditalini; 1 bunch kale, stems and ribs discarded, leaves chopped; 1/4 cup roughly chopped fresh parsley; Freshly ground pepper

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CRANBERRY BEAN PASTA FAGIOLI RECIPE - FOOD NETWORK

Cranberry Bean Pasta Fagioli Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 2 hours 25 minutes

Prep Time 30 minutes

Cook Time 1 hours 55 minutes

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, smashed
1 small onion, roughly chopped
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
1 2-ounce piece pancetta (optional)
5 canned whole San Marzano tomatoes, crushed by hand
Kosher salt
3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
2 bay leaves
1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
2 cups small pasta, such as shells or ditalini
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 cup roughly chopped fresh parsley
Freshly ground pepper

Steps:

Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

Nutrition Facts : Calories 574 calorie, FatContent 26.5 grams, SaturatedFatContent 6 grams, CholesterolContent 15 milligrams, SodiumContent 728 milligrams, CarbohydrateContent 63 grams, FiberContent 15 grams, ProteinContent 25 grams, SugarContent 4 grams

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