Pasta e Fagioli
A great hardy meal. This pasta and bean soup stew is my go to when I am feeling under the weather. Goes excellent with a loaf of crusty bread.
A great hardy meal. This pasta and bean soup stew is my go to when I am feeling under the weather. Goes excellent with a loaf of crusty bread.
- kosher salt to taste
- black pepper to taste
- 1 28-oz can crushed tomatoes
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic minced
- 1 lb italian sausage crumbled
- 6 oz pancetta diced
- 1 large yellow onion chopped
- 1 green bell pepper diced
- 2 cans cannellini beans drained and rinsed
- 2 quarts chicken stock
- 1 tablespoon fresh oregano chopped
- 1 cup ditalini pasta
- shaved parmesan cheese garnish
- 1 green onions chopped; garnish
- Carbohydrate 34.8115825005799 g
- Cholesterol 52.655 mg
- Fat 21.1720137500923 g
- Fiber 2.77743748661653 g
- Protein 15.838331250099 g
- Saturated Fat 6.14170750002394 g
- Serving Size 1 1 Serving (443g)
- Sodium 779.198875000135 mg
- Sugar 32.0341450139633 g
- Trans Fat 1.89430625001522 g
- Calories 389 calories
Step-by-step
- In a good size stock pot (6 quarts will do) heat the Extra Virgin Olive Oil on Medium to Medium High.
- Brown Sausage for 8 to 10 mins.
- Remove, drain, and cool.
- In the same pot, coat with Olive Oil and add in Pancetta over a low heat until crisp; 7 to 9 mins.
- Add in Onion until soft and translucent; 5 to 6 mins.
- Add Garlic and Bell Pepper; cook 3 mins.
- Add in Beans, Sausage, and Chicken Stock.
- Bring to a moderate boil and add in Crushed Tomatoes.
- Bring back to a boil and lower to simmer for approx. 15 to 20 mins. or longer.
- The biggest key is the longer the soup simmers the more flavorful the end result will be.
- When ready, bring back to a boil and add in Pasta, cook until tender; about 9 mins.
- Season with salt and pepper to taste.
- Garnish with Shaved Parmesan Cheese and Green Onions.
Operating within the physical limits of a standard six-quart stockpot requires deliberate fat management, because rendering six ounces of diced pancetta alongside one pound of crumbled Italian sausage releases substantial porcine lipids that must be partially drained to prevent a greasy broth. Sautéing the chopped yellow onion and green bell pepper in that remaining rendered fat allows the aromatic plant compounds to undergo Maillard reactions and caramelization, extracting water-soluble flavors that alcohol or stock alone cannot dissolve. Crushed tomatoes introduce natural glutamic acid and citric acid, which interact with the savory umami compounds found in the meats and cannellini beans to build a complex savory profile. Simmering the liquid for fifteen to twenty minutes is the bare minimum, though holding the pot at a low bubble for an extended duration breaks down bean starches just enough to naturally thicken the chicken stock without relying on heavy roux. Cooking the ditalini pasta directly in the simmering broth during the final nine minutes lets the small tubular noodles absorb seasoned liquid and release their exterior starches simultaneously, creating a cohesive body that holds together far better than pasta cooked separately in plain water.
