Cranberry Bean Pasta Fagioli (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 115 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Ingredients:
5 tablespoons extra-virgin olive oil, plus more for drizzling |
5 cloves garlic, smashed |
1 small onion, roughly chopped |
1/4 teaspoon red pepper flakes, or more to taste |
1 teaspoon finely chopped fresh rosemary |
1 2 -ounce piece pancetta (optional) |
5 canned whole san marzano tomatoes, crushed by hand |
kosher salt |
3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight) |
2 bay leaves |
1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping |
2 cups small pasta, such as shells or ditalini |
1 bunch kale, stems and ribs discarded, leaves chopped |
1/4 cup roughly chopped fresh parsley |
freshly ground 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.
4. Photograph by Tina Rupp
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