{Recipe Review} Pasta E Fagioli (Pasta and Beans)

During the holidays, I picked up the December 2010 edition of the La Cucina Italiana magazine.   One of my favorite cuisines is Italian food.  While staying in Italy, I just loved the food, the atmosphere, and the ambience of Italian living.  Good food surrounded by good family is what you would see on a daily basis.  The families would always eat together and just to be a part of it was definitely an honor.  I still have so many Italian recipes that I would like to try but I tried Pasta E Fagioli which basically translates into pasta and beans.  I know that this was a hit for my family because my husband is not a big fan of beans but he loved this recipe.  I give this recipe 5 stars because the flavors were amazing and filling.  This recipe as well as other great recipes can be found at:  http://lacucinaitalianamagazine.com/

Photo from: http://lacucinaitalianamagazine.com/recipe/pasta-and-beans-

Ingredients:

• 6 ounces dried cannellini beans (1 cup)
• 1 whole head garlic plus 1 garlic clove
• 2 sprigs fresh thyme, rosemary or sage
• 7 ounces thick-cut pancetta, cut into 1/2-inch cubes
• 5 1/2 ounces sweet Italian sausage, removed from casing
• 1 medium onion, thinly sliced
• 1 tablespoon extra-virgin olive oil plus more for drizzling
• 4 cups vegetable broth 
• 8 ounces ditaloni rigati
• Fine sea salt
• Freshly ground black pepper 
• 2 tablespoons finely chopped flat-leaf parsley

 

Instructions

Rinse beans, then place with head of garlic and herb sprigs in a large saucepan and cover with water by 3 inches. Soak for 8 hours, or overnight. 

 

Place saucepan over medium-high heat and bring to a low boil; reduce to a gentle simmer and cook, adding water as necessary to keep level 2 to 3 inches above beans, until beans are tender, about 45 minutes or more (cooking time varies depending on age of beans). 

 

Reserving cooking liquid, drain beans through a fine-mesh sieve into a bowl; discard garlic and herb sprigs. Separately, set aside beans and their liquid.

 

Finely chop remaining garlic clove. In a large heavy pot with lid or Dutch oven, combine pancetta and sausage; heat over medium-high heat, stirring frequently and breaking up sausage into bits with a wooden spoon, until fat is rendered and sausage is cooked through, about 7 minutes. Add onion and oil, reduce heat to medium and cook, stirring frequently, until onion is softened, about 5 minutes. Add chopped garlic and cook 2 minutes more. Add reserved beans, 2 cups bean cooking liquid, broth and 2 1/4 cups water; bring to a gentle simmer and cook for 25 minutes. 

 

Increase heat to bring soup to a low boil; add pasta and cook until pasta is just al dente (pasta will continue to cook in soup; do not overcook). Season with salt and pepper to taste (soup can be thinned, if desired, using remaining bean cooking liquid). Ladle soup into serving bowls; sprinkle with parsley and drizzle with oil. 

 

 

Due to the fact that I stay in the south, it was very hard for me to find cannellini beans.  Many people substitute this bean for white navy or great northern beans.  I was fortunate to be able to find some cannellini beans at Marx Foods.  They are so wonderful and creamy just like I remember while living in Italy.

 

If you are looking for a great soup to warm you up and full of flavor, I encourage you to try this one and let me know how your family liked it.