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  • Italian Pasta And Bean Soup With Arugula (Pasta E Fagioli)

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    Italian Pasta And Bean Soup With Arugula (Pasta E Fagioli)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 ounce small pasta (shells or possibly tubetti)
    • 1 Tbsp. extra virgin olive oil
    • 1 slc prosciutto - (1/4 lb) diced small
    • 2 x red onions coarsely minced
    • 5 x celery ribs diced
    • 1 lrg fennel bulb trimmed, diced
    • 1/2 lb small mushrooms stems trimmed, quartered
    • 1 Tbsp. chopped garlic plus
    • 1 tsp chopped garlic divided
    • 1 Tbsp. chopped fresh rosemary
    • 1 can small white beans - (15 ounce) rinsed, liquid removed
    • 1 can crushed tomatoes - (28 ounce)
    • 1 can low-sodium chicken broth - (49 ounce)
    • 1/4 tsp red pepper flakes Freshly-grnd black pepper to taste
    • 2 c. trimmed baby arugula leaves Freshly-grated Parmigiano-Reggiano cheese for serving

    Directions

    1. Cook pasta according to package directions; drain.
    2. Heat the oil in a large pot over high heat. When warm, add in the prosciutto. Cook, stirring often, till the prosciutto is browned and crispy on the edges, about 2 min. Add in the onions, celery, fennel, mushrooms, 1 Tbsp. of garlic and the rosemary. Cook over medium-high heat, stirring often, till the onion is softened, about 7 min.
    3. Add in the beans, tomatoes, broth, red pepper flakes and pepper to taste. Mix. Bring to a boil, then reduce the heat to a simmer; cook, partially covered, stirring often to avoid sticking, for about 45 min.
    4. Stir in the pasta and remaining 1 tsp. of garlic; cook 5 min more. Taste; adjust seasonings. Be wary of adding salt as the cheese garnish adds more. (This can be made 3 days ahead and refrigerated or possibly frzn up to 1 month. It's OK if the soup becomes very thick. To serve, gently reheat, adding water as needed to thin; keep the consistency thick but with some visible liquid. Taste; adjust seasoning.)
    5. Stir in the arugula; cook 30 seconds. Serve warm, passing the cheese separately.
    6. This recipe yields 6 main-course servings.
    7. Comments: Make this at least a day ahead for flavors to develop, up to the point of adding the arugula. It's easiest to dice the prosciutto when partially frzn.

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