Pasta and Beans (Pasta E Fagioli) Recipe

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Ingredients:

Serving

1 lb dried cannellini beans
6 quarts water
3 large idaho potatoes, peeled (about 1 3/4 lb.)
3 sprigs fresh rosemary
2 bay leaves
12 slices bacon , cut crosswise into 1/2-inch strips (about 1 cup)
4 garlic cloves, peeled
1/4 cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
2 medium carrots, peeled and coarsely shredded (about 1 cup)
2 cups canned italian plum tomatoes, crushed, with their liquid ( preferably san marzano)
salt
fresh ground black pepper
1 lb ditalini (or 3 cups elbow pasta)
freshly grated parmigiano-reggiano cheese

Directions:

Cold soak or quick soak the beans: Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly. Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
Pour 6 quarts water into a tall, large (at least 10 quart) pot.
Add the drained beans, potatoes, rosemary, and bay leaves.
Bring to a rolling boil over high heat, then adjust the heat to a gentle boil; let boil while preparing the sauteed vegetables, about 25 minutes.
Process the bacon and garlic to a paste in the food processor, stopping once or twice to scrape down the sides of the work bowl.
Heat the oil in a large skillet over medium heat.
Scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes.
Stir in the onion and cook, stirring, until translucent, about 4 minutes.
Stir in the carrots and cook until the onion begins to brown, about 5 minutes.
Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes.
Pour two ladlefuls of the bean cooking water into the skillet and bring to a boil, then pour the contents of the skillet into the soup pot.
Season lightly with salt and pepper and bring to a slow boil.
Cook until the beans are tender, 45 minutes to 1 hour after adding the vegetables from the skillet.
Ladle about 1/3 of the beans along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly.
Cool the beans until they are no longer steaming; process the beans and liquid in a food processor or blender until creamy; return the pureed beans to the pot.
Fish out the potatoes onto a plate; mash them coarsely with a fork and return them to the pot.
Cook 10 minutes to give the flavors a chance to blend.
Let the soup rest off the heat, covered, 10-15 minutes.
While the soup is resting, cook the ditalini in salted water until very al dente (cook all the pasta if serving the full recipe of soup, or a proportionate amount if you are setting some of the soup aside for later).
Drain thoroughly and stir into the soup; let all rest 5 minutes, then serve in warm soup bowls, with a drizzle of oil and a sprinkle of Parmigiano-Reggiano.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	779.92 Kcal (3265 kJ)
Calories from fat	426.22 Kcal
		% Daily Value*
Total Fat	47.36g	73%
Cholesterol	404.12mg	135%
Sodium	241.7mg	10%
Potassium	219.33mg	5%
Total Carbs	52.62g	18%
Sugars	8.81g	35%
Dietary Fiber	3.13g	13%
Protein	29.35g	59%
Vitamin C	8mg	13%
Vitamin A	1mg	33%
Iron	2.1mg	11%
Calcium	255.5mg	26%

Amount Per 100 g
Calories	111.85 Kcal (468 kJ)
Calories from fat	61.13 Kcal
		% Daily Value*
Total Fat	6.79g	73%
Cholesterol	57.96mg	135%
Sodium	34.66mg	10%
Potassium	31.46mg	5%
Total Carbs	7.55g	18%
Sugars	1.26g	35%
Dietary Fiber	0.45g	13%
Protein	4.21g	59%
Vitamin C	1.2mg	13%
Vitamin A	0.1mg	33%
Iron	0.3mg	11%
Calcium	36.6mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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