pasta and beans
pasta e fagioli
TOTAL TIME: 1 hour, 45 minutes plus soaking
MAKES: 4 to 6 servings
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 5½ ounces thick-sliced prosciutto, finely diced
- 10½ ounces borlotti (cranberry) beans (1¾ cups), soaked overnight and drained
- ½ cup dry red wine
- 1 bay leaf
- 4¼ cups vegetable broth
- Freshly ground black pepper
- 3 ounces penne pasta (1 cup)
- 1 garlic clove, smashed
- ½ tablespoon fresh rosemary leaves
In a large pot, heat 1 tablespoon oil over medium heat. Add onion, carrot, celery and half of the prosciutto. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add beans, wine and bay leaf; cook until liquid is reduced to about 1 tablespoon. Add broth, bring to a simmer, reduce heat to low and cook, covered, until beans are tender, about 1 hour. Drain beans, reserving broth; discard bay leaf. Return about half of the beans to pot and set aside.
In a blender, purée remaining half of the beans until smooth. Return puréed beans to pot with whole beans; stir in 1½ cups reserved broth, add generous pinch salt and pepper, and bring to a gentle simmer.
Bring a large pot of salted water to boil. Add pasta and cook for 5 minutes; drain and add to pot with beans. Bring to a simmer and cook just until pasta is al dente.
Meanwhile, in a small saucepan, heat remaining 4 tablespoons oil, remaining prosciutto, garlic and rosemary over medium-low heat until oil is fragrant and prosciutto is lightly crisped, about 8 minutes. Remove from heat.
Divide pasta and beans among bowls. Spoon oil, prosciutto and rosemary leaves over the top and serve immediately.
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