WHITE PASTA FAGIOLI RECIPE RECIPES

Steps:

• *To cook borlotti or white beans, soak overnight, then drain and place in a pot
• Cover with 3 inches of water and bring to a boil with halved onion and bay leaves
• Season water with salt, reduce heat to keep at a low rolling boil and cook until just tender, about 40 minutes
• Drain, but do not rinse
• Remove onion and bay
• Heat a soup pot over medium-high heat with EVOO and add pancetta
• Stir for about 2 minutes, then add fennel, onions, celery, rosemary, salt, pepper and bay leaves and soften 5 minutes
• Stir in garlic, add the rind, stock and 1 quart water and bring to a boil, then add the pasta and cook 5 minutes
• Add the beans, greens and nutmeg, cook 5 minutes more, then add juice of 1 lemon
• Serve in shallow bowls and top with cheese
• ? We also top with fruity EVOO, minced white onion and red pepper flakes
• Listicle: Rachael Ray 6-Quart Covered Stockpot

Steps:

• Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
• Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
• Add the pasta and beans and cook for 5 minutes.
• Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.