Pasta e Fagioli

PREP TIME 15 mins
COOK TIME 3 hr
SERVINGS 4
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

Rancho Gordo's gorgeous heirloom dried beans are a pantry staple with their unique characteristics, flavor profile, and history—and the recipes are plenty. For the tomatoes in this recipe, one 28-oz can is sufficient in providing five tomatoes. 

INGREDIENTS

INSTRUCTIONS

1
Follow package instructions to soak beans overnight.
2
Heat 3 Tbsp olive oil in a large pot over medium heat. Add garlic, onion, red pepper flakes, rosemary, and pancetta (if using) and cook two minutes.
3
Stir in tomatoes and cook two more minutes; season with salt.
4
Add beans, 3 quarts water, bay leaves, and Parmigiano-Reggiano rind. Cover and bring to a boil, then reduce heat to low and simmer until the beans are tender, 1.5 hours to two hours.
5
Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes.
6
Add kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. Soup should be thick and creamy; thin with water if necessary. Remove bay leaves and Parmigiano rind.
7
Add grated Parmigiano-Reggiano, parsley, remaining 2 Tbsp olive oil, salt, and pepper to taste. Drizzle with olive oil and Parmigiano-Reggiano before serving.

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