Nana's Pasta e Fagioli
Possibly the most indulgent soup that exists
Warm and hearty, this soup is no first course honey
Ingredients
4 carrots, peeled and diced
1 shallot, peeled and diced (1/2 white onion could sub here)
1 4 oz pack of cubed pancetta (the Citterio brand is great)
1/2 leek (white/light green parts), rinsed and chopped
4 cloves garlic, peeled and diced
1 can san Marzano tomatoes
2 bay leaves
1 can cannelloni beans, drained and rinsed
1 cup dry small pasta (nana used ditalini, classic Italian, but I think orzo is so small and nice and easier to find!)
1/2 cup Beef stock
Big bunch of tuscan kale (any hearty green works here. nana’s recipe calls for escarole. whatever you use, just chop it up)
Instructions
For step by step how to videos for this recipe, visit @ChefMcShane on instagram and check out my Pasta e Fagioli highlight!
Warm up a heavy bottomed dutch oven or stock pot to low heat with about 1 tbsp butter and a big drizzle of olive oil and drop in onions, garlic, leeks, and shallots with a big pinch of salt. After a few minutes, stir a bit and drop in the carrots.
Once they have sweat down a good bit, about 10 minutes, pour in the can of tomatoes, carefully crushing the whole tomatoes into the mixture. Raise the heat to medium. Once this has warmed through, add in the beans and the bay leaves.
At this point, the soup can simmer for 5 minutes if you’re in a rush or can go for hours - it will only get better over time for up to a few hours as the beans break down and the flavors combine. Once you’re about ready to eat, start your pasta in a separate pot of heavily salted water, and cook it about half way. Add the greens and the beef stock into the soup, then the pasta, and simmer for a few more minutes, just until the greens have wilted and the pasta is cooked through.
Serve with fresh parmesan grated on top and a few pieces of crusty toasted bread.
