16 Bean Soup – pasta e fagioli

Last weekend my daughter and I were binge watching some Ina Garten episodes and we have already made 3 of the recipes. She is my favorite “I can make that” person to watch.  I have on numerous occasions watched an episode and then my mind starts racing to my fridge/freezer and pantry to see if I have everything so I can make it when I’m finished watching.

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They look beautiful; before they were cooked

The one I want to share with you today I had to go to the store for 16 bean soup mix I know a few of my close friends that read my blog are going to ask me what the heck is fagioli it is simply pasta and beans. I want to share with you a couple of my thought processes; just to proving once again that that I can be a total nerd!  First thought; it was a passing thought – don’t judge me “16 beans, you have to buy 16 different bags of beans to make a soup, that’s going to be HUGE?” OK there must be a 16 bean mixture you can buy.  I get to the store and I see 15 bean mixtures; another passing thought Oh Sure Ina’s store gets 16 beans; my store only gets to 15 whatever so a few bags away there it is a 16 bean mixture bag of beans. I’ve been to this area of my store numerous times and never even noticed them there.

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So I had everything else I needed but should I actually make a hot soup when we are having a heat wave this week? The quick answer is yes I really wanted to make it as it looked awesome! Result the fam loved it and I will most definitely be making it again. I also have to share that there was one bean that kinda scared me, the fava bean was HUGE so I made sure that when I pulled out the portion to smash; to thicken the soup I made sure they were in that pile. I’m such a baby!
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Pasta E Fagioli

1 bag of 16 bean soup mix – (Goya)
2 tablespoons olive oil
1 package 6 ounces pancetta diced
1 large onion diced
3-4 cloves minced garlic
1/2 teaspoon crushed red pepper
1 28 ounce can crushed tomatoes
1 cup dry red wine
4+ chicken stock
kosher salt & black pepper
1 cup miniature pasta – Ditalini
1/2 cup parmesan cheese
1 table spoon red wine vinegar
a few fresh basil leaves – julienned


Directions
you’ll need to soak the beans the day before. In a large bowl cover the beans and add an extra 2 inches above; cover and place in the fridge. Day 2 drain the beans and rinse under cold water.  Place the beans in a large pot and cover with 8 cups of cold water. Bring to a boil, lower the heat and simmer for about an hour.  If needed skim off any foam and toss.
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In a stock pot or dutch oven over medium heat add the pancetta and onion, saute till browned, roughly 12-18 minutes. Add the garlic and red pepper flakes, saute another minute. Add the tomatoes, wine and 4 cups of stock. 1 tablespoon kosher salt plus 1 teaspoon black pepper. Remove from the heat

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as I said, they were very colorful before being cooked

To thicken the soup a little drain the beans and add two thirds of them to the soup. Put the rest of them through a food mill or like to mash them. If you used the food mill discard the skins. Stir the bean puree and the pasta into the soup. Bring to a boil and then simmer for 20 to 30 minutes stirring occasionally; until the pasta is tender. If the soup is too thick add more chicken stock till you get the consistency you like. Stir in the parmesan cheese and the red wine vinegar. Serve with a swirl of olive oil, a little more parmesan cheese and some basil.

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Recipe from Ina Garten – Food Network

 

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