Q: How do you turn soup into gold?
A: Add 24 carrots.
If you are in the mood for a rich soup with incredible flavor look no further than Pasta Fazool. Pasta e Fagipoli, or pasta and beans, is a traditional Italian soup teeming with….yes…pasta and beans. There is also tomato, basil, Parmesan and pancetta for a full out bowl of deliciousness. The red pepper gives a wonderful kick.
Serve the soup with Soppressata Sandwiches, a winning combination of spicy soppressata, sharp provolone and peppery arugula.
Pasta Fazool
Ingredients:
6 ounces pancetta, diced
1 small yellow onion, finely diced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken stock
2 (15 ounce) cans cannellini beans, drained and rinsed
1 (15 ounce) can crushed tomatoes
3/4 cup ditalini or other small pasta
1 cup grated Parmesan cheese
1 cup chopped fresh basil
Directions:
1. Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.
2. Add the onion, Italian seasoning, red pepper flakes and some salt to the pot and sauté, stirring frequently, until the onion is translucent, 10 minutes. Add the garlic and sauté another 15 seconds.
3. Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot.
4. Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase heat to medium high and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.
5. Purée the soup, about 30 seconds, keeping at least half of the beans intact. Add the pasta and cook until al dente, 8 to 12 minutes.
6. Stir in the pancetta and half each of the Parmesan and basil. Adjust the seasoning and garnish with the remaining Parmesan and basil. Serve with Soppressata Sandwiches.
Serves 4
Recipe from Food Network Magazine
Soppressata Sandwiches
Ingredients:
1 baguette, split and quartered
Sliced provolone
Soppressata slices
Baby arugula
Italian vinaigrette
Directions:
1. Layer slices of provolone and soppressata on the bread. Add some baby arugula and drizzle with vinaigrette.
Serves 4
Recipe from Food Network Magazine
An update of an old classic.
“When the stars make you drool
just like a pasta fazool
That’s amore”
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