Fagioli Alla Toscana Tuscan Beans Recipes

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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

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.

FAGIOLI ALL'UCCELLETTO



Fagioli All'uccelletto image

Provided by John Pozza

Categories     Bean     Garlic     Tomato     Vegetarian     Fall     Gourmet     Alaska

Yield Serves 6

Number Of Ingredients 5

1 pound dried white beans (Great Northern or navy), picked over
3 garlic cloves, minced
1/2 cup olive oil
a 1-pound can whole peeled tomatoes including juice
2 tablespoons chopped fresh sage or 2 teaspoons dried, crumbled

Steps:

  • In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight.
  • Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander.
  • In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.

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