Classic Pasta E Fagioli (With Chard) Recipe

Ingredients

• 1 cup dried Borlotti or cranberry beans
• 4 tablespoons olive oil, divided
• 4 ounces diced pancetta
• 1 medium yellow onion, diced (about 1 cup)
• 1 large rib celery, diced (about ½ cup)
• 1 large carrot, peeled and diced (about ½ cup)
• 1 small bulb fennel, stems removed and diced (about 1 cup)
• 2 large cloves garlic, minced
• 2 tablespoons tomato paste
• 14-ounce can diced tomatoes with juice
• 1 fresh rosemary sprig
• 2-inch piece of parmesan rind
• 2 teaspoons kosher salt, divided, plus additional to taste
• 8 ounces ditalini pasta
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper
• 2 tablespoons finely chopped fresh sage leaves
• 2 tablespoons finely chopped fresh Italian parsley leaves
• 2 cups Swiss chard leaves, stems removed, sliced thin
• ⅓ cup freshly grated parmesan

Directions

1. Rinse the beans in a strainer and remove any broken pieces or other matter.
2. Place the beans in a large bowl and cover them with 1 inch of water at the top.
3. Soak the beans for at least 2 hours or overnight.
4. Fill a large pot with 8 cups water. Add the beans and bring to a boil.
5. Boil the beans on medium-high heat for 15 minutes.
6. Reduce the heat, cover, and simmer for 30 minutes or until the beans are soft but still have a bit of bite.
7. Remove the beans from the liquid with a slotted spoon and transfer them to a bowl. Reserve 4 cups of the bean broth.
8. In the same large pot, sauté the pancetta until it starts to crisp and the fat renders, about 5 minutes.
9. Remove the pancetta from the pot with a slotted spoon and transfer to a small plate.
10. Add 1 tablespoon olive oil to the pot along with the onion, celery, carrot, fennel, and garlic. Sauté until the vegetables start to soften and brown, about 10 minutes.
11. Add the tomato paste to the pot and sauté with the vegetables, stirring constantly, until it starts to caramelize and turn orange, about 1 minute.
12. Add the reserved bean broth, tomatoes, rosemary sprig, and parmesan rind to the pot. Bring to a simmer and cook for 20 minutes.
13. While the soup simmers, bring a medium saucepan of water plus 1 teaspoon of kosher salt to a boil.
14. Add the pasta, stir, and cook for 7 minutes. The pasta will still be slightly firm.
15. Drain the pasta and run under cold water to stop the cooking.
16. Toss the pasta with 1 tablespoon olive oil to prevent sticking.
17. Add the crisp pancetta and cooked beans back to the soup pot.
18. Remove the rosemary sprig and any remaining parmesan rind and discard.
19. Add the cooked pasta, 1 teaspoon kosher salt, black pepper, crushed red pepper, sage, and parsley. Stir to combine and simmer for 5 minutes.
20. Add the Swiss chard and cook just until wilted.
21. Serve the pasta e fagioli in warmed bowls topped with some of the grated parmesan, and drizzle each with the remaining olive oil.

Nutrition

Calories per Serving	431
Total Fat	20.7 g
Saturated Fat	6.0 g
Trans Fat	0.0 g
Cholesterol	21.3 mg

Total Carbohydrates	46.2 g
Dietary Fiber	8.3 g
Total Sugars	5.9 g
Sodium	625.6 mg
Protein	16.6 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.