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Broken Pasta and Bean Soup
PAIR WITH
Quick Flatbread with Olive and Pecorino Topping
(PAGE 135)
This is the “pasta fazool” Dean Martin sings about in his goofy hit “That’s Amore.”
Fasul
is the Neapolitan pronunciation of
fagioli,
or beans, and this soup does indeed feature beans and pasta. I’ve found that adding regular dried pasta to the soup thickens it a bit too much, so I use no-boil lasagna noodle pieces or some of the new “one-pot” pasta shapes that are formulated to be cooked in the sauce, such as Barilla’s Pronto elbows or rotini. The result is a hearty but fresh-tasting vegetarian soup that’s a perfect Italian trattoria–style meal when paired with the flatbread topped with pecorino cheese on
page 135
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
40
MINUTES
1 Tbsp extra-virgin olive oil, plus more for drizzling (optional) if not using truffle oil
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, peeled and finely chopped
1 pt [320 g] cherry tomatoes, halved
2 medium garlic cloves, minced
5
1
/
2
cups [1.3 L] vegetable, chicken, or beef broth
(see page 17
or
18)
3 cups [515 g] cooked borlotti or ca
(see page 19)
, or two 15-oz [425-g] cans borlotti or ca
One 3-in [7.5-cm] chunk Parmigiano-Reggiano cheese rind
2 oz [55 g] no-boil lasagna noodles, broken into bite-size pieces, or
3
/
4
cup [55 g] no-boil short pasta
1
/
8
tsp red chile flakes
Sea salt
Freshly ground black pepper
White truffle oil, for drizzling (optional)
1.
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, celery, and carrot and sauté until the onion is translucent, about 4 minutes.
Add the tomatoes and garlic and sauté until the tomatoes begin to collapse, about 4 minutes.
2.
Add the vegetable broth, beans, cheese rind, noodles, and red chile flakes to the pot.
Cover and bring to a simmer.
Reduce the heat to low and simmer gently, stirring occasionally, until the vegetables and pasta are tender, about 15 minutes.
3.
Discard the cheese rind and season the soup with salt and pepper.
Use a potato masher to mash about half of the beans in the pot to make the soup creamier.
4.
Ladle the soup into bowls and top each serving with a drizzle of truffle oil (if using) or olive oil.
Serve immediately.
GET AHEAD:
The soup is better the next day, but the pasta will begin to absorb the liquid, so you may need to add additional broth and adjust the seasoning when reheating. Store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If you freeze the soup, the pasta will soften, but the soup will still be excellent. Defrost in the refrigerator overnight before reheating it gently.