Tuscan Beans Fagioli Alla Toscana Recipes

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

Ingredients

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.

TUSCAN BEANS

Tuscan Beans image

Categories Bean Garlic Side Vegetarian Winter Sage Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special Equipment
a 5-quart terra-cotta bean pot or heavy saucepan

Steps:

If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
Dress beans with oil at the table.

TUSCAN BEANS - {FAGIOLI ALLA TOSCANA} RECIPE

Tuscan Beans - {Fagioli Alla Toscana} Recipe image

Provided by á-170456

Number Of Ingredients 14

Ingredients

1 cup dry cannellini beans
1 celery stalk
1 medium carrot peeled, and split lengthwise
1 bay leaf
1 medium white onion peeled, halved
2 whole cloves
3 tablespoons extra-virgin olive oil
3 garlic cloves finely minced
3/4 cup Pecorino Romano cheese
1 teaspoon finely-chopped fresh rosemary
1 teaspoon finely-chopped fresh thyme
1 teaspoon finely-chopped fresh sage
Salt to taste
Freshly-ground black pepper to taste

Steps:

Cover beans with water and soak overnight. Next day, drain beans, then place in a large saucepan with cold, lightly salted water to cover. Add celery, carrot, bay leaf and onion halves stuck with cloves. Bring to a boil, then simmer until beans are tender, about 30 to 40 minutes. Discard vegetables and let beans cool in their cooking liquid. In a sauté pan over medium heat, gently heat olive oil, add garlic and half the herbs and sauté for 2 to 3 minutes, being careful not to brown garlic. With a slotted spoon, add beans and cook for 2 minutes, stirring constantly. Add about 1 1/2 cups of their cooking liquid. Stir in 1/2 of Pecorino Romano cheese and remaining herbs. Boil briskly for about 10 minutes until liquid reduces slightly to form a "sauce." If beans are tender before sauce thickens, remove them with a slotted spoon and continue boiling down liquid, then pour over beans. Add salt and pepper, if needed, to taste and transfer to a serving platter. Sprinkle with remaining cheese. This recipe yields 6 servings.

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