Ok…so things have really changed…for everyone…everywhere! And these changes are not going to be changing back anytime soon from the looks of it. Covid-19 has hijacked life as we know it. The world is pretty much on pause and folks everywhere are sheltering in place. At first, what I will call Stage I of my quarantine/lockdown, I was very motivated. I went on a cleaning spree, did loads of paperwork I had procrastinated on and finished our taxes. Then I totally organized my pantry, making an inventory of all that we had available and then sat down to plan out what meals were possible with the ingredients we had on hand.
I wondered how easily it would be to have groceries delivered, so I signed up for Peapod through Giant groceries stores. Well, I found out that Giant did have quite a few items, no toilet paper mind you, but fairly well stocked all things considered. The a-ha moment came when I went to schedule a delivery. Not one time slot was available for three weeks! Yes. Three! Luckily our pantry was pretty full to begin with so three weeks was actually not a problem for us. Now, just because I put those items in my cart, doesn’t actually guarantee that I will get them. Giant does let you know that they may remove items from your cart if they are not available at the time of your delivery. So I don’t actually know what I will be getting. It will be a surprise. You know, kind of like opening Christmas gifts. So wish me luck! But let me get on with today’s recipe: Pasta e Fagioli (Pasta and Beans). This dish is also known as Pasta e Fasule (pasta fazool), which is its Neapolitan name.
My pantry held almost all of the ingredients needed to make this hearty and filling traditional Italian soup. What I did not have, I was able to easily sub in alternatives. For instance, I did not have a yellow onion, but did have a package of pearl onions. Problem solved! Not to mention, there are many variations of this soup found in Italy. Sometimes it is completely vegetarian, sometimes it is made with sausage or beef, sometimes it has a tomato base and sometimes it doesn’t. So feel free to cook up your own versions depending on the ingredients you have on hand.
This recipe that I’m sharing today makes a flavorful, fresh, creamy, and somewhat thicker soup with pancetta, white wine, carrots, cannelleni beans, lentils and pasta.
And good news! This soup freezes very well. So if you are quarantined alone, you can freeze the soup prior to adding the pasta, which once added, tends to soak up a lot of the broth. When you are ready to eat it, just defrost and add the pasta before serving. It is a wonderfully delicious and comforting meal to warm you up on these still chilly Spring days! Stay safe out there and remember to wash your hands!
Pasta e Fagioli
recipe from: Once Upon a Chef
- 2 tablespoons extra virgin olive oil, plus more for serving
- 110 grams pancetta, diced (could sub in bacon)
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
- 120 ml white wine
- 1.5 L low sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (439 gram) cans cannelleni beans or chickpeas (or combination), rinsed and drained
- 50 grams dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
- 230 grams diced or chopped canned tomatoes, with their juices (I only had a really spicy chili blend on chopped tomatoes – so our soup had quite a kick to it!)
- 2 bay leaves
- 1 tablespoon minced fresh rosemary (I did not have any rosemary, so substituted in fresh basil)
- 105 grams dried pasta, such as ditalini (or whatever you might have in the pantry)
- 35 grams freshly grated Parmigiano-Reggiano, plus more for serving
Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrot and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn’t stick to the bottom of the pan and burn.
Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes, depending on the type of lentils you used.
Use a slotted spoon to transfer 240 ml of the bean mixture and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside. An immersion blender would work here as well.
Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
Stir the reserved puréed bean mixture into the soup. (If you’re having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to it and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 240-480 ml of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.
Freezer-Friendly Instructions: The soup can be frozen, without the pasta, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while frozen, so add more broth to thin out the soup, if desired.)
Pasta e Fagioli brought to you today by: Runcible Eats (www.leaandjay.com)
Useful links for Kitchen Tools & Ingredients for Pasta e Fagioli: