Pasta E Fagiole

By á-519

The best!

Ingredients

• 1/2 lb navy beans, washed and picked over
• 3 Tbsp olive oil
• 1 1/2 oz lean pancetta, chopped (1/4 cup packed)
• 1 clove minced fresh garlic
• 1 stalk celery, chopped
• 1 cup chopped fennel
• 1 lg onion (4 oz), chopped
• 1 carrot, scraped and chopped
• 1/4 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 8 cups water (or chicken broth)
• 1/2 to 1 cup chopped canned tomatoes
• 1 small sprig fresh rosemary, or 1/4 tsp dried
• 1 tsp minced fresh ginger
• 1 lb imported pappardelle (wide ribbon noodles)
• 3 to 4 Tbsp virgin olive oil
• 1/2 cup fresh grated Parmigiano-Reggiano (1 1/2 oz)
• 12 tender, inner leaves fresh escarole, cut into julienne strips or 12 baby chicory leaves torn into bite-size pieces (optional)

Details

Preparation time 45mins
Cooking time 160mins

Preparation

Step 1

Soak the beans overnight in water to cover.

Heat 3 tablespoons of olive oil in a large, heavy stockpot. Add the pancetta, and saute until it begins to brown, 5 to 10 minutes. Add the garlic, and saute 3 to 5 minutes.

Add the celery, fennel, onion, carrot, red pepper, and salt. Saute for 10 minutes, or low heat, to soften.

Drain the beans, and add them to the stockpot with 8 cups of water (or chicken broth), the tomatoes, and the rosemary. Bring to a boil, lower the heat and simmer until the beans are soft but not mushy, 1 to 1/2 hours.

Bring 5 quarts of salted water to a boil in a large pot.

Drop the pappardelle in the boiling water and cook until al dente.

Puree 3 cups of the soup with the ginger and return it to the stockpot. This will thicken the soup and give it a silky texture.

Ladle the soup into individual, heated bowls. Drain the pappardelle, and divide it among the soup bowls. Drizzle with the virgin olive oil (optional), cover with a generous amount of grated cheese, and garnish with the julienned escarole or chicory leaves (optional).

Refrigerate for up to 4 days or freeze for a cold day.