For as long as I can remember I have heard my parents talk about Venice, Italy. My Dad studied there twice, once for several months before he met my mother and returning after she entered his life. They spent an incredible three months there, enjoying a once-in-a-lifetime honeymoon while my father studied architecture. My siblings and I were lucky enough to return with them in celebration of their 30th anniversary and fell in love with this floating city just as they had, years before. Growing up, my Dad’s favorite food was the ‘soup beans’ my Grandmother would make. So, I have to imagine that he felt very much at home when he discovered pasta fagioli in Venice. This bean and pasta soup is very simple but so satisfying. I have taken to making it often and am yet to tire of it. It is rich and has great depth of flavor. The pieces of pancetta add a salty kick to every-other-bite, while the earthy undertone of the herbs carries through, adding a nice punctuation to round out each spoonful. This recipe is adapted from Giada De Laurentiis and I’ve incorporated red pepper flakes for warmth and a parmesan cheese rind which oozes into the broth adding a creamy texture. Surprisingly I am yet to make this for my Dad and can’t wait to share it with him. I know it won’t compare to my Grandmother’s soup beans or a steaming bowl served in a trattoria in Venice, but I feel confident it will bring about a feeling of nostalgia and will conjure memories of adventures from years ago.
To begin, chop four ounces of pancetta (Italian bacon), two cloves garlic and one cup of onions. You may use bacon if you aren’t able to find pancetta, but I really like the ‘cubes’ that come from the whole, rounded pancetta, found at the deli counter. I always ask them to cut one large slice, not thin slices, allowing me to create this dice. Pancetta is salt cured, like bacon, but not smoked. I love it! Heat one tbs unsalted butter and one tbs olive oil in a pot over medium flame. Add the pancetta, garlic, and onion and stir until transparent, 3-5 minutes.
Once the vegetables are heated through, add two cans of drained and rinsed kidney beans, one tsp red pepper flakes, six cups of low-sodium chicken broth, the parmesan rind and a bouquet garni consisting of two sprigs rosemary, four sprigs thyme and one bay leaf. Two notes:
1. The parmesan rind is the end of the chunk of parmesan that you use to grate over pasta, rice, etc. Don’t throw these away – they are completely edible and perfect for adding to soups, stocks, etc. Lotsa Pasta in Louisville (my favorite specialty food shop, check them out here – Lotsa Pasta) usually has a basket full of these ends and gives them away for free!
2. Bouquet Garni – this is the term for a ‘bunch’ of herbs tied together with kitchen twine. In many cases, you want the flavor from the herbs but don’t want to eat the herb itself. Some of the leaves will fall off into the soup but it allows for a bit of control. You can also use cheesecloth for this, tying a little bundle and keeping all of the pieces in one place. Either way, this is a great method for adding depth and flavor to your dishes.
Bring to a boil, cover, and cook for ten minutes.
Now we want to thicken the broth a bit. First, remove the bouquet garni and discard. Next, carefully take a measuring cup and transfer one cup of the mixture into a blender. Puree until smooth. *Be very careful when blending hot liquids. I leave the small, round piece of the lid off and cover with a kitchen towel, allowing some air to enter.
Add the blended mixture back to the pot and return to a boil. Add three quarters of a cup of elbow/macaroni noodles and cover, cooking for 8-10 minutes. Once the pasta is al dente (tender but still has bite to it – not mushy) remove from the heat and transfer to bowls for serving.
The final touches are a sprinkling of parmesan grated over the top and a drizzle of good extra virgin olive oil. Quick, simple, and full of warmth. I promise this hearty soup will warm any soul. I simply can’t wait to share this with my Dad.
Continue reading for the ingredient list and step-by-step directions!
Serves Four Entree Portions
- four ounces pancetta
- two cloves garlic, minced
- one cup onion, diced
- one tbs unsalted butter
- one tbs olive oil
- two cans kidney beans, drained and rinsed
- one tsp red pepper flakes
- six cups of low-sodium chicken broth
- one parmesan rind
- two sprigs rosemary
- four sprigs thyme
- one bay leaf
- three quarters of a cup of elbow/macaroni noodles
- parmesan cheese and olive oil for the topping
