Cranberry Bean Pasta Fagioli |
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Prep Time: 45 Minutes Cook Time: 145 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Ingredients:
5 tablespoon(s) extra-virgin olive oil, plus more for drizzle |
5 clove(s) garlic smashed |
1 small onion roughly chopped |
1/4 teaspoon(s) red pepper flakes |
1 teaspoon(s) fresh rosemary finely chopped |
2 ounce(s) pancetta optional |
5 whole san marzano canned tomatoes crushed by hand |
kosher salt |
3 pound(s) fresh cranberry beans in pods, shelled or 1 cup dried cranberry beans, soaked overnight |
2 bay leaves |
1 piece(s) parmesan cheese rind |
1/2 cup(s) grated parmesan cheese, plus more for topping |
2 cup(s) small pasta such as shells or dilatini |
1 bunch(es) kale stem and ribs discarded, leaves chopped |
1/4 cup(s) fresh parsley roughly chopped |
freshly ground black pepper |
Directions:
1. 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.
2. 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.)
3. 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.
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