Pasta and Bean Soup: Pasta e Fagioli

Name: Pasta and Bean Soup: Pasta e Fagioli
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps black peppercorns; 710 milliliters cooked borlotti beans, may substitute kidney beans; 6 carrots, coarsely chopped; 8 ribs celery, coarsely chopped; 3 kilograms chicken wings, backs, and bones; 2 Tbsps extra-virgin olive oil, plus 1/4 cup to drizzle; 4 Tbsps extra-virgin olive oil; 1 medium Spanish onion, finely chopped; 2 onions, coarsely chopped; 1 bunch Italian parsley finely chopped to yield 1/4 cup; 2 bunches parsley stems; 473 milliliters raw pasta left over from making tortellini or pappardelle; 2 Tbsps pork fatback, slightly softened and mashed into a paste; 6 servings Salt and pepper; 2 Tbsps tomato paste; 4 Tbsps tomato paste

Pastan and Bean Soup: Pastan e Fagioli might be just the main course you are searching for. One serving contains 1047 calories, 67g of protein, and 62g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a dairy free diet. A mixture of pork fatback, salt and pepper, tomato paste, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 3 hours and 15 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

In a Dutch oven, heat the pork fat and olive oil over high heat until it is almost smoking.

Ingredients you will need

Olive Oil

Pork Fat

Equipment you will use

Dutch Oven

Add the parsley and the onions and cook over high heat, until they are browned and soft, about 8 to10 minutes. Stir in the tomato paste and cook over medium heat 10 minutes.

Ingredients you will need

Tomato Paste

Parsley

Onion

Add the chicken stock and the cooked beans and bring to a boil.

Ingredients you will need

Chicken Stock

Beans

Add the pasta pieces and cook 5 or 6 more minutes.

Ingredients you will need

Pasta

Remove from heat and allow to rest 10 minutes. Divide among 6 serving bowls, drizzle with remaining oil and serve.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract