Tuscan Beans Fagioli Alla Toscana Recipes

TUSCAN BEAN AND PASTA SOUP (PASTA E FAGIOLI)

Tuscan Bean and Pasta Soup (Pasta e Fagioli) image

A classic Italian bean and pasta soup

Provided by Marilena Leavitt

Categories Bean Soup

Time 50m

Yield 8

Number Of Ingredients 16

Ingredients

4 oz. pancetta, cut in small cubes
3 TBSP. olive oil
1 sm. onion, finely chopped
2 sm. carrots, peeled and chopped finely
1 sm. celery stalk, chopped finely
3 med. garlic cloves, minced
1 sprig fresh rosemary, minced
1 sm. pepperoncino, minced (or pinch of red pepper flakes), optional
16 oz. canned Italian plum tomatoes (San Marzano), (processed in food processor with their juices)
1 lb. cranberry (or pinto or cannellini or light red kidney) cooked beans (or 2 cans of beans, rinsed and drained)
3-4 cups homemade beef or chicken stock, hot
1 tsp. salt
--- freshly ground pepper, to taste
½ lb. ditalini pasta (or other small sized pasta)
1 TBSP. butter
5 TBSP. Parmigiano Reggiano cheese, grated

Steps:

Cut the pancetta into small cubes and cook it in the olive oil in a large pot until just beginning to brown. Add the onion, the carrot, and the celery. Cook for a few minutes and add the garlic and rosemary. Stir in the minced pepperoncino at this point, if you like some spice.
When the vegetables are soft and lightly browned, crush the tomatoes in a food processor and add them to the pot with their juices. Simmer for a few minutes and add the drained cooked beans. Allow to cook for 10 minutes, before adding the hot stock and the seasoning. When it comes to a boil, stir in the pasta.
Continue cooking, squashing some of the beans against the side of the pot (so that they help thicken it the stock), until the pasta is fully cooked. Just before turning the heat off, swirl in 1 TBSP. of butter and the grated cheese.
Let the soup sit for five minutes. Taste and adjust the seasoning. The more it sits, the past absorbs more liquid and the soup thickness. If necessary, stir in some hot water or stock to thin it out. Serve with a drizzle of your best olive oil.

TUSCAN BEANS

Tuscan Beans image

Categories Bean Garlic Side Vegetarian Winter Sage Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special Equipment
a 5-quart terra-cotta bean pot or heavy saucepan

Steps:

If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
Dress beans with oil at the table.

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