"16 Bean" Pasta E Fagioli

I found this recipe in Food Network's magazine in March and had it in my folder to try.  I decided with the colder weather, a nice pot of soup in the crockpot would be great to come home to after church so I tried this one.  DEFINITELY a keeper!  Very flavorful and pretty easy to put together!  The modifications I made was to do the quick soak for beans (put in a pot of cold water, bring to a boil, turn off heat and let sit for 1 hour then drain and rinse), mashed the 1/3 of the beans with a potato masher and only got up to cooking the onions and pancetta then adding in the garlic and red pepper flakes and then stored that in the fridge.  I also cooked the pasta separately so I could dump that in when I got home so it wouldn't be soggy or soak up too much broth.  On Sunday morning, I added the beans, pancetta, garlic and red onion mixture to the crockpot, added the tomatoes, wine and chicken stock and then left it on low while we were gone (5 hours).  When I got home, I added just the pasta and the vinegar and left the cheese for adding at the table since one of the girls can't have dairy.  I also forgot the basil leaves but that was OK!  :)  It made a nice amount and the kids will be taking some in thermoses for lunch tomorrow!  This is absolutely going into the rotation!

“16 BEAN” PASTA E FAGIOLI

Food Network Magazine March 2017

1 (1 lb.) bag Goya 16 Bean Soup Mix

2 Tbsp. good olive oil plus extra for serving

6 oz. pancetta, 1/4” diced

1 large onion, chopped

1 Tbsp. minced garlic (3 cloves)

1/2 tsp. crushed red pepper flakes

1 (28 oz.) can crushed tomatoes, preferably San Marzano

1 cup dry red wine

4-6 cups good chicken stock, preferably homemade

Kosher salt and freshly ground pepper

1 cup miniature pasta, such as dilating or tubettini

1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving

1 Tbsp. good red wine vinegar

Julienned fresh basil leaves for serving

The day before you plan to make the souop, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight.  The next day, drain the beans, rinse under cold running water and drain again.  Place the beans in a large pot with 8 cups cold water.  Bring to a boil; lower the heat and simmer for 1 hour.  Stir occasionally and skim off any foam that rises to the top.  The beans should be very tender and the skin will peel away when you blow on a bean.

Meanwhile, heat the oil in a medium (10”) stockpot or Dutch oven over medium heat.  Add the pancetta and onion and saute over medium to medium-high heat for 12-18 minutes, until browned.  Add the garlic and red pepper flakes and saute for one minute.  Add the tomatoes, wine, 4 cups of the chicken stock, 1 Tbsp. salt and 1 tsp. black pepper and turn off the heat.

Drain the beans and add two-thirds of them to the soup.  Pass the remaining beans through a food mill, discarding the skins.  Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20-30 minutes, stirring occasionally, until the pasta is tender.  Add up to 2 more cups chicken stock if the soup is too thick.  Stir in the Parmesan and the vinegar.  Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil.  Serve hot with extra Parmesan on the side.