Pasta Fagioli
Lisa Cenicola was gracious enough to provide this soup recipe to us at our request, in addition to her favorite, because one transplanted New Yorker was desperate for a good Pasta Fagioli. Lisa says that the key to success for this recipe is using high quality ingredients: make the chicken stock instead of using store-bought, if you can; use good olive oil and red wine vinegar, San Marzano tomatoes, and a nice red wine that you would drink, never “cooking wine.”
Ingredients:
1 (1 lb.) bag Goya 16 Bean Soup Mix (can substitute with other beans if not available)
2 Tbsp. extra virgin olive oil, plus extra for serving
6 oz. pancetta, diced into ¼ inch pieces
1 large onion, chopped
1 Tbsp. minced garlic (3 cloves)
½ tsp. crushed red pepper flakes
1 (28 oz.) can crushed tomatoes, preferably San Marzano
1 c. dry red wine
4-6 c. chicken stock, preferably homemade
Kosher salt and freshly ground black pepper
1 c. miniature pasta, such as ditalini or tubettini
½ c. freshly grated Italian Parmesan cheese, plus extra for serving
1 Tbsp. red wine vinegar
Fresh basil leaves, julienned, for serving
Preparation:
The day before you plan to make soup, place bean mix in large bowl, add cold water to cover by 2 inches and refrigerate overnight. When ready to prepare, drain beans, rinse under cold water and drain again. Place beans in large pot with 8 c. cold water. Bring to boil, lower heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to top. Beans should be very tender and skin will peel away when you blow on a bean. Meanwhile, heat oil in medium stockpot or Dutch oven over medium heat. Add pancetta and onion and sauté over medium to medium-high heat 12-18 minutes, until browned. Add garlic and red pepper flakes and sauté for one minute. Add tomatoes, wine, 4 c. of chicken stock, 1 Tbsp. salt, and 1 tsp. black pepper and turn off heat. Drain beans and add 2/3 of them to soup. Pass remaining beans through a food mill, discarding skins. Stir bean puree and pasta into soup, bring to boil, lower heat and simmer 20-30 minutes, stirring occasionally, until pasta is tender. Add up to 2 c. more of chicken stock if soup is too thick. Stir in Parmesan and vinegar. Ladle soup into large shallow bowls, and add a swirl of olive oil, a sprinkle of Parmesan, and some fresh basil. Serve hot with extra Parmesan on the side.
TIDBIT
All Parm is Not Equal
Parmesan cheese and Parmigiano-Reggiano are not the same thing. Parmigiano-Reggiano is a hard, dry Italian cheese made from skimmed or partially skimmed cow’s milk. Known as the “King of Cheeses,” Parmigiano-Reggianos are aged at least two years. The words Parmigiano-Reggiano stenciled on the hard, pale gold rind mean that the cheese was produced in Bologna, Mantua, Modena or Parma (from which the name of this cheese originated). The designation of the cheese as Parmigiano-Reggiano is regulated by the government, whereas the word “Parmesan” (the English/American translation of the Italian Parmigiano) is not. Cheese labeled as Parmesan in the U.S. might be genuine Parmigiano-Reggiano, but is more likely to be an imitation. To ensure you are getting the best quality Italian cheese, buy it by the wedge and grate or crumble it yourself. It’s worth it!
