4-6 Servings, 45 minutes
INGREDIENTS:
3 tablespoon olive oil
6 ounces Fermín Iberico or Serrano Coppa, small diced (you can also use Iberico Pancetta or Ham)
8 cloves garlic, minced
1 carrot, peeled, small diced
1 medium white onion, small diced
1 medium celery stick, small diced
¼ teaspoon crushed red pepper flakes
32 oz cooked cannellini beans or cranberry beans, drained
6 cups natural chicken stock
1 large red heirloom tomatoes or 3 canned San Marzano tomatoes, small diced
3 sprig rosemary
4-6 oz Ditalini pasta or similar, cooked
1/4 cup of fresh parsley
Fresh Parmigiano Reggiano, grated (optional)
Salt and pepper to taste
PROCEDURE:
In a large heavy pot in medium high heat, add two tablespoons of olive oil, 2 springs of rosemary and infuse for 1 minute. Then set aside the rosemary. Add the coppa to the same pot and sauté for 30 seconds. Then set aside.
Next, add the remaining olive oil, the garlic and slow cook for 2 minutes (without burning it). Then add the onions and the celery and cook for 5 more minutes or until the onion is tender and translucent. Add the hot red pepper flakes and stir for 30 seconds.
Add in 6 cups of stock, the tomatoes and give it all a stir. Add in the drained beans, the remaining rosemary (chopped) and bring to a boil for 5 minutes.
Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender, or spoon ⅓ of the beans into a regular blender and pulse. Don’t blend too much so that some of the whole bean texture is maintained. Make sure to do this step before adding the pasta! The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water or if you like it thicker, purée most of the beans before adding them to the pot.
Add in the cooked pasta, the garlic, the coppa, more rosemary and the parsley. Stir and taste.
Adjust salt, black or red pepper, and parmeggiano reggiano to taste. Drizzle some high-quality extra virgin olive onto each bowl. Serve in bowls with fresh bread. Enjoy!
NOTES:
Pasta e fagioli means “pasta and beans” in Italian, but this recipe is much more than that! It is a very rich, aromatic and deliciously comfort soup. It is traditionally made with lard, pancetta or the bone of the prosciutto. This is why we decided to make this version with our own rich and bolder in flavor Iberico Coppa, although with Serrano or Iberico ham will work perfectly fine as well.
4-6 Servings, 45 minutes
INGREDIENTS:
3 tablespoon olive oil
6 ounces Fermín Iberico or Serrano Coppa, small diced (you can also use Iberico Pancetta or Ham)
8 cloves garlic, minced
1 carrot, peeled, small diced
1 medium white onion, small diced
1 medium celery stick, small diced
¼ teaspoon crushed red pepper flakes
32 oz cooked cannellini beans or cranberry beans, drained
6 cups natural chicken stock
1 large red heirloom tomatoes or 3 canned San Marzano tomatoes, small diced
3 sprig rosemary
4-6 oz Ditalini pasta or similar, cooked
1/4 cup of fresh parsley
Fresh Parmigiano Reggiano, grated (optional)
Salt and pepper to taste
PROCEDURE:
In a large heavy pot in medium high heat, add two tablespoons of olive oil, 2 springs of rosemary and infuse for 1 minute. Then set aside the rosemary. Add the coppa to the same pot and sauté for 30 seconds. Then set aside.
Next, add the remaining olive oil, the garlic and slow cook for 2 minutes (without burning it). Then add the onions and the celery and cook for 5 more minutes or until the onion is tender and translucent. Add the hot red pepper flakes and stir for 30 seconds.
Add in 6 cups of stock, the tomatoes and give it all a stir. Add in the drained beans, the remaining rosemary (chopped) and bring to a boil for 5 minutes.
Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender, or spoon ⅓ of the beans into a regular blender and pulse. Don’t blend too much so that some of the whole bean texture is maintained. Make sure to do this step before adding the pasta! The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water or if you like it thicker, purée most of the beans before adding them to the pot.
Add in the cooked pasta, the garlic, the coppa, more rosemary and the parsley. Stir and taste.
Adjust salt, black or red pepper, and parmeggiano reggiano to taste. Drizzle some high-quality extra virgin olive onto each bowl. Serve in bowls with fresh bread. Enjoy!
NOTES:
Pasta e fagioli means “pasta and beans” in Italian, but this recipe is much more than that! It is a very rich, aromatic and deliciously comfort soup. It is traditionally made with lard, pancetta or the bone of the prosciutto. This is why we decided to make this version with our own rich and bolder in flavor Iberico Coppa, although with Serrano or Iberico ham will work perfectly fine as well.
