"16 Bean" Pasta E Fagioli

"16 Bean" Pasta E Fagioli

"16 Bean" Pasta E Fagioli
"16 Bean" Pasta E Fagioli

Total: 1 hr 30 min

Active: 40 min

Yield: 6 servings

Level: Easy


The day preceding you intend to influence the soup, to put the bean blend in a huge bowl, add frosty water to cover by 2 inches and refrigerate overnight. The following day, deplete the beans, flush under chilly running water and deplete once more. Place the beans in an expansive pot with some frosty water. Heat to the point of boiling, bring down the warmth and stew for 60 minutes. Blend every so often and skim off any froth that ascents to the best. The beans ought to be exceptionally delicate and the skin will peel away when you blow on a bean.

In the mean time, warm the oil in a medium (10-inch) stockpot or Dutch broiler over medium warmth. Include the pancetta and onion and saute over medium to medium-high warmth for 12 to 18 minutes, until carmelized. Include the garlic and red pepper drops and saute for one moment. Include the tomatoes, wine, some the chicken stock, 1 tablespoon salt and 1 teaspoon dark pepper and kill the warmth.

Deplete the beans and add 66% of them to the soup. Pass the rest of the beans through a sustenance process, disposing of the skins. Mix the bean puree and the pasta into the soup, heat to the point of boiling, bring down the warmth and stew for 20 to 30 minutes, mixing once in a while, until the point that the pasta is delicate. Indicate 2 more glasses chicken stock if the soup is too thick. Mix in the Parmesan and the vinegar. Scoop the soup into extensive shallow bowls and include a twirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with additional Parmesan as an afterthought.

Photo by Steve Giralt

Cook's Note

You can refrigerate the soup for up to 5 days or stop up to a half year. Include more chicken stock or water if the soup is too thick.



·        1 (1-pound) bag Goya 16 Bean Soup Mix
·        2 tablespoons good olive oil, plus extra for serving
·        6 ounces pancetta, 1/4-inch-diced
·        1 large onion, chopped
·        1 tablespoon minced garlic (3 cloves)
·        1/2 teaspoon crushed red pepper flakes
·        1 (28-ounce) can crushed tomatoes, preferably San Marzano
·        1 cup dry red wine
·        4 to 6 cups good chicken stock, preferably homemade
·        Kosher salt and freshly ground black pepper
·        1 cup miniature pasta, such as ditalini or tubettini
·        1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving
·        1 tablespoon good red wine vinegar
·        Julienned fresh basil leaves, for serving


"16 Bean" Pasta E Fagioli "16 Bean" Pasta E Fagioli Reviewed by hasnae bousseka on January 03, 2018 Rating: 5

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