Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

Start by making the sofrito with finely chopped leek, carrot, and garlic in 3/4 cup of extra-virgin olive oil.

Cook the sofrito on low heat for about 15-25 minutes until the vegetables have sweated down and are soft.

Add a ham hock (optional) to the pot to render some fat and add flavor.

Add soaked cannellini beans and 15-ounce can of tomatoes to the pot.

Add one bunch of kale, tearing it into smaller pieces if desired.

Add enough liquid (about 10 cups of stock and water) to cover the beans by a couple of inches.

Bring the mixture to a boil and then reduce to a low simmer, cooking for at least one hour until the beans are tender.

Check the soup periodically to ensure the beans are submerged and add more liquid if necessary.

Once the beans are tender, cook the pasta separately and then combine it with the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens