Pasta E Fagioli from the cookbook Salumi
Serves 10 as a first course or 6 as a main course
3 tablespoons pure olive oil
3 to 4 ounces pancetta, chopped
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 large cloves garlic, minced
2 cups (about 14 ounces) dried cranberry, borlotti, cannellini, or other small white beans, soaked overnight in water to cover, drained and rinsed
1 1/2 cups diced canned plum tomatoes, with juices
8 cups water or chicken broth, or as needed
Salt and freshly ground black pepper
1/2 pound small shells, ditalini, or other small pasta shape
Extra virgin olive oil for finishing
Grated Parmesan for finishing
1. In a large soup kettle, warm the pure olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it renders its fat and is golden, about 5 minutes. Add the onion, carrots, celery, and garlic and cook, stirring often, until the vegetables have softened, about 5 minutes. Add the soaked beans, the tomatoes and their juices, the 8 cups water, and 2 teaspoons salt and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are tender, about 1 hour.
2. To give the soup more body, remove 2 or 3 large spoonfuls of beans and vegetables, place in a food processor or blender, and purée until smooth. Return the purée to the pot. Taste and adjust the seasoning with salt and pepper.
3. Although you can cook the pasta directly in the soup, there is a danger of the soup scorching if the beans have been puréed. To avoid this, bring a large pot of salted water to a boil, add the pasta, stir well, and cook until al dente, according to the package directions. Drain the pasta, add to the soup, and simmer for 5 minutes to blend the flavors.
4. Ladle the soup into warmed bowls, and top each serving with a generous swirl of extra virgin olive oil, a sprinkle of Parmesan, and a liberal dusting of black pepper. Serve at once.
I guess maybe I’m one of the few people who is not afraid of cooking fish at home. Unfortunately, I live in a small-ish city (40,000) in the middle of the Midwest, and the only place locally that offers fresh fish offers mostly farmed or imported fish, typically limited to salmon, trout, catfish, shrimp and crab legs — fillets only for the fish, nothing whole.
I had never seen or heard the breakdown for fat content. I instinctually knew that salmon had more fat than trout had more fat than tilapia, but its nice to see a more “offical” break down.
Great Post! Very funny and s true. I know so many people who do not want to cook fish at home. Ok, I too had my share of shitty home-cooked fish… it really comes down to how fresh the fish is, it sucks to live so far away from any fresh fish. 🙁 Oh well, moving soon! I have to say, fresh fish is one of the things I look forward to most… I am such a foodie. haha