Pasta e Fagioli Soup #NoodleNovember2023

canned cannellini beans

🥗Healthier: dried cannellini beans

💰Cheaper: canned navy beans

Dried beans are more economical and healthier when cooked from scratch.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

Soak dried canini and cranberry beans overnight in cold water, or pour boiling water over them and let sit for at least 1 hour.

In a pot, place chicken, large onion (unpeeled), celery, carrots, leeks, rosemary, thyme, oregano, salt, and pepper.

Add 6 quarts of water, bring to a boil, then reduce to a simmer.

Skim off foam as the stock cooks for 4 hours.

After 4 hours, remove solids using a colander and let drain.

Run the liquid through a fine mesh sieve back into the pot to finish the stock.

Slice, peel, and medium dice a white onion, celery, and carrots; dice garlic or run through a garlic press.

In the pot, add olive oil and medium diced pancetta, cooking over medium heat for approximately 4 minutes until brown, then remove and set aside.

Add diced vegetables to the pot and cook over low to medium heat for approximately 10 minutes until tender, avoiding caramelization.

Crush San Marzano tomatoes by hand in a bowl.

Add minced garlic to the pot and stir, cooking for approximately 2 minutes until fragrant.

Add crushed San Marzano tomatoes and drained beans to the pot.

Pour in homemade chicken stock and add a piece of Parmesan rind.

Cook for 45 minutes or until beans are tender.

For homemade pasta, sift 2 cups of flour (1 and 3/4 cups '00' flour and 1/4 cup semolina flour) into a bowl.

Make a well in the flour, add salt, olive oil, and beaten eggs, and mix to bring in flour.

Knead the dough for 15 minutes until it bounces back when pressed.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Remove dough, pinch off balls, and extrude or roll into ribbons, tossing with flour to prevent sticking.

To thicken soup, blend 4 ladles of it until thick, then return to the pot along with reserved pancetta and fresh herbs.

Season with salt and pepper and keep warm.

Cook pasta in boiling salted water with a little olive oil for 2-3 minutes until it floats, then rinse in cold water and toss with olive oil.

Store pasta in a Ziploc bag with the top open to prevent mushiness.

To serve, add pasta to a shallow bowl, ladle soup over it, and top with fresh herbs, reserved pancetta, and freshly ground Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens