Pasta e Fagioli

A humble Italian soup, this recipe proves how a few simple ingredients can come together into something deeply satisfying and nourishing. Jovial Borlotti Beans lend creaminess and warmth, and Bionaturae Rice & Lentil Elbows echo the hearty farmhouse soups of central Italy. 

Serves: 6-8
Prep Time: 25 minutes 
Bake Time: 40 minutes
Total Time: 65 minutes 

Instructions

1. In a large pot or Dutch Oven, cook the pancetta over medium heat until browned and the fat has rendered, about 2-3 minutes. Using a spoon, remove excess fat, leaving 1-2 tablespoons in the pot.
2. Add the onion and celery (and 1 tablespoon olive oil if the pan looks dry) and sauté with the pancetta until softened, about 5-7 minutes.
3. Stir in the garlic and fresh rosemary, decrease heat to medium-low and sauté for 60 seconds to join the flavors.
4. Add the chicken broth, beans, tomatoes, tomato paste, Parmigiano Reggiano rind, salt and several grinds of black pepper. Bring the soup to a low boil then reduce heat to low and simmer, partially covered, for 25 minutes.
5. To give your soup a traditional, creamy texture, transfer ½ of the soup to a blender (leaving the Parmigiano rind behind in the larger pot)– or use an immersion blender – and pulse a few times. Add blended mixture back into the large pot.
6. Fold in the dried pasta, increase heat to medium-high and bring to a low boil, then decrease heat to a low simmer to cook the pasta to al dente, about 9-10 minutes. Stir occasionally so the pasta doesn’t stick to the bottom of the pot. During this time the soup will gradually thicken as the pasta soaks up some of the liquid. If, after cooking the pasta, the soup is thicker than preferred, add small amounts of water, ⅓ cup at a time, until it reaches the desired consistency.
7. To serve, remove and discard the Parmigiano rind and rosemary sprig stem. Fold in the grated Parmigiano Reggiano. Taste and add more salt and pepper, if desired. Serve with additional Parmigiano Reggiano.