Three Bean Pasta Fagioli
Nothing is better than a hot bowl of Pasta "Fazool" on a cold winter day! Everyone knows February is award show month, and this is my "Award Show Meal." I like to make a big pot of this and then cuddle up in sweats on the couch with my boyfriend and friends in front of the television. We sit and watch all of our favorite celebrities in awe, commenting on their wacky outfits and their butchered acceptance speeches...and the good ones too.
Ingredients-
4 celery stalks diced small
1 cup carrot diced small
1 medium/large onion diced small (an onion about the size of a large orange)
4 pieces of bacon diced small (optional)
2 bay leaves
1/2 teaspoon red pepper flakes
Extra Virgin Olive Oil
2 Ounces chopped Kale or whole baby spinach leaves (optional)
3 small garlic cloves minced
2 Sprigs of fresh rosemary chopped up finely
2 cups canned diced tomatoes with the juice
1/3 cup dried brown or green lentils
19 oz canned Cannellini white beans (drained and rinsed)
15.5 oz can of Chickpeas (Garbanzo beans) (drained and rinsed)
6 cups Chicken stock/broth
1 cup white wine (I prefer Sauvignon blanc)
1 Cup Small Pasta (I prefer Ditalini or small shells)
Salt and Pepper to Taste
Garnish: Fresh Parmegiano Reggiano Cheese
Steps-
Heat a large ceramic pot (like a Le Creuset if you have it) on medium-low heat. Add the bacon and cook until the fat renders, about 10 minutes. Add the onion, carrot, celery, red pepper flakes and bay leaves and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5-7 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.
Add the wine and cook until it has reduced slightly about 3 minutes. Add the broth, beans, lentils, chickpeas, diced tomatoes and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 25-30 minutes. Season with salt and pepper as needed.
Use a slotted spoon to transfer 1.5 cups of the bean mixture and a little liquid to a blender or food processor. Hold a kitchen towel over the opening to prevent splatters as the liquid is very hot. Purée until smooth and add back into the pot. This will help to thicken the soup slightly.
Add the dried pasta and the spinach (or kale) to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 7-10 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked. Discard the bay leaves.
Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and grate a good amount of Parmegiano Reggiano on top.
I love to serve this with some homemade Focaccia bread. Check out Tyler Florence's recipe! I just use his bread recipe without his toppings and add lots of fresh rosemary and sea salt to mine before baking and it compliments the soup perfectly. http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe.html