Pasta e Fagioli | Dorothy Lane Market

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    Pasta e Fagioli

    PREP TIME 15 mins
    COOK TIME 3 hr
    SERVINGS 4
    Chef Carrie Walters
    • 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

    • 1 cup dried Rancho Gordo Pinto Beans
    • 5 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 5 cloves garlic, smashed
    • 1 small onion, roughly chopped
    • ¼ tsp red pepper flakes (or more to taste)
    • 1 tsp fresh rosemary, finely chopped
    • 2 oz piece pancetta (optional), diced
    • 5 DLM San Marzano Tomatoes D.O.P., crushed by hand
    • 2 bay leaves
    • 1 Parmigiano-Reggiano
    • ½ cup Parmigiano-Reggiano, grated
    • 2 cups small pasta such as shells or ditalini
    • 1 bunch kale, stems and ribs discarded, leaves chopped
    • ¼ cup fresh parsley, roughly chopped
    • Sea salt and freshly ground pepper

    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.

    IN THIS RECIPE

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    Pasta e Fagioli

    PREP TIME 15 mins
    COOK TIME 3 hr
    SERVINGS 4

    INGREDIENTS

    • 1 cup dried Rancho Gordo Pinto Beans
    • 5 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 5 cloves garlic, smashed
    • 1 small onion, roughly chopped
    • ¼ tsp red pepper flakes (or more to taste)
    • 1 tsp fresh rosemary, finely chopped
    • 2 oz piece pancetta (optional), diced
    • 5 DLM San Marzano Tomatoes D.O.P., crushed by hand
    • 2 bay leaves
    • 1 Parmigiano-Reggiano
    • ½ cup Parmigiano-Reggiano, grated
    • 2 cups small pasta such as shells or ditalini
    • 1 bunch kale, stems and ribs discarded, leaves chopped
    • ¼ cup fresh parsley, roughly chopped
    • Sea salt and freshly ground pepper

    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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