Pasta e Fagioli

Italian, Soups, UncategorizedOctober 9, 2012Comments Off on Pasta e Fagioli
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Wonderfully satisfying Tuscan Bean Soup!!

It was the dream trip of a lifetime and we were in Florence, Italy.  We had started out in Munich, Germany for Oktoberfest (that another story all together!!) then on to Florence, spent a few days in Sienna and the Chianti wine region and back to Florence for our flight back home. We were looking for a good restaurant to top off our trip and were recommended the Trattoria Sostanza Il Troia. Well, turns out, to get into this little cafe that seats only 38 people, you had better make reservations days ahead of time…you better not be late…and you better bring cash.  They do not take any credit cards.

We took off walking since the Sostanza was not too far from our hotel at the Piazza Republica, down the ancient, narrow cobblestone roads when we get to this teeny little cafe.  We walk in and the room is quaint and rustic, very packed, very small and really loud…my kind of place…I LOVE little hole in the walls!!

Opening in 1869, it’s one of the oldest still operating trattorias in Florence and they are known for their Pollo al Burro,  (amazing chicken baked in butter) their Bistecca alla Fiorentina (a 2lb porterhouse, 2 inches thick, grilled rare) and then their Pasta e Fagioli  (Tuscan white bean soup)…  Just basic bean soup bursting with flavor from the beans, bacon and fresh olive oil.  The simple, rustic flavors of these meals were just outstanding and I make my Tuscan bean soup thinking only of them.  We still talk about that little place today.

Now, there are different versions of Tuscan white bean soup, some are very smooth, some leave whole beans and others are made with tomatoes and other herbs.  This is my fave….extreme comfort food.

 

Pasta e Fagioli

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy

Ingredients:

  • 1/2 pkg good smoked bacon or ham, chopped
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1-2 garlic cloves, chopped
  • 2 cans cannellini beans, white kidney
  • 1 carton chicken stock
  • 1 bay leaf
  • ditalini pasta or your choice
  • a bit of parsley, optional

Directions:

  2. The bean soup we had in Florence was very smooth and creamy, but I’ve had some that left a few of the beans in tact and that’s what I did here.  Either way is great.

  3. In a medium-large saucepan, add the bacon, celery, onion, bay leaf and garlic…with some chopped parsley if you’re using it.  Saute until the bacon is almost crispy, then add the beans and enough chicken stock to just cover the beans.  Salt and pepper to taste.

  5. Simmer for about 20-30 minutes letting the flavors marinate.  I then take a potato masher and mash most of the beans, stirring at the same time.  You can use an emulsion blender for a smoother consistency as well.  Cook your pasta separately, adding a drizzle of oil to keep it from sticking.  You can add the pasta to the soup now or place it in each bowl and spoon soup over pasta.

  7. Spoon soup into bowls and top with a drizzle of extra virgin olive oil and chopped parsley.  Rich, comforting and satisfying yumminess!!

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