Cranberry Bean Pasta Fagioli

December 03, 2011 07:39

I saw this recipe in a magazine while I was waiting for a doctor's appointment.  I'm really glad I found it, because the final result after making it was a really good soup for a cold day.

I altered the recipe a bit based on what I had on hand yesterday.  I didn't have a piece of parmesan cheese rind, but I did have a pretty good size piece of parm, so I threw that it.  I didn't have any small pasta, so I used Dreamfields elbow macaroni.  My use of the Dreamfields pasta cut the carbs by about 70%.  No matter what you use as substitutes, please try this soup.  I think you'll really enjoy it :).  It will be a staple on my table this winter.

Cranberry Bean Pasta Fagioli

serves 4-6

5 tb olive oil, with extra for drizzling

5 garlic cloves, finely diced

1 small onion, diced

1/4 tsp red pepper flakes, or more to taste

1 tsp fresh rosemary, finely chopped

1  2 oz piece pancetta (optional)

1 28 oz can whole tomatoes, drained and tomatoes crushed by hand

1 cup 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 (I used Dreamfields elbows)

1 bunch kale, stems and ribs discarded, leaves chopped

salt and pepper to taste

Heat 3 tb olive oil in a large soup pot over medium heat.  Add onion, garlic, red pepper flakes, rosemary and pancetta, if using, and cook two minutes. Stir in tomatoes and cook two more minutes (note:  be careful when you're crushing the tomatoes by hand.  I crushed a bit to hard, and tomato juice sprayed all over me :) ).

Add salt to taste, then add beans and 3 quarts of water, along with the bay leaves and parmesan cheese rind.  Cover and bring to a boil, then reduce heat to low and simmer until the beans are tender, about 2 hours.

Uncover pot and bring the soup to a boil.  Add the pasta and cook until al dente, about 8-10 minutes.  Add the kale and cook, stirring occasionally, until tender, about 5 minutes.

Remove the bay leaves and parmesan rind.  Add grated parmesan and the remaining 2 tablespoons olive oil, and salt and pepper to taste.

Top individual bowls with more olive oil and parmesan, if desired.

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