Italy’s national dish, pasta e fagioli, is easy to make and is a wonderful way to serve fresh shell beans (see page 76). Most any kind of fresh shell bean will do, but cranberry and cannellini beans are traditional choices.
Recipe information
Yield
makes 2 quarts; 4 to 6 servings
Ingredients
Preparation
Step 1
Put the shelled beans in a pot and cover with water to a depth of 1 1/2 inches. Bring to a boil, turn down to a simmer, and cook the beans until soft but not falling apart. Start checking after 20 minutes. When soft, season to taste with: Salt.
Step 2
While the beans are cooking, heat in a heavy-bottomed soup pot: 1/3 cup olive oil.
Step 3
Add: 1/3 cup finely diced onion, 1/4 cup finely diced carrot, 1/4 cup finely diced celery, A pinch of dried chile flakes, 2 teaspoons coarsely chopped fresh sage leaves.
Step 4
Cook until soft over medium heat, stirring occasionally, about 12 minutes. Add: 4 garlic cloves, coarsely chopped, Salt.
Step 5
Cook for a few minutes, then add: 1 pound ripe tomatoes, peeled, seeded, and diced or one 12-ounce can whole tomatoes, drained and chopped.
Step 6
Cook for another 5 minutes, then add the beans with just enough bean liquid to cover. Cook over low heat, stirring now and then, until the beans are very tender, about 15 minutes.
Step 7
Meanwhile, cook until tender in abundant boiling salted water: 1/4 pound pasta (broken noodles or small shapes).
Step 8
Remove one third of the beans and mash them or purée them in a food mill. Stir the cooked and drained pasta and the puréed beans into the soup and cook for 5 minutes. Thin the soup with bean liquid as needed. Check for salt and add more as needed. Serve garnished with: Extra-virgin olive oil, Parmesan cheese, grated.
Variation
Step 9
Use 1 cup dried beans, cooked (see page 78), instead of fresh shell beans.
