Pasta e Fagioli courtesy of Mark Strausman Executive Chef at Fred's at Barneys
  Ingredients (makes 4 servings):
  • 2 pounds shelled fresh or 1 pound dried cranberry, cannellini, navy, or Great Northern beans
  • 3 tablespoons Monini il Monello, plus extra to garnish
  • 2 cloves garlic, thinly slices
  • 1 large onion, diced
  • ¼ pound prosciutto or smoked bacon, diced
  • 3 rosemary sprigs
  • 1 bay leaf
  • 2 quarts Chicken or vegetable stock
  • 2 cup crushed or milled canned Italian plum tomatoes
  • 1 teaspoon hot red pepper flakes
  • Salt
  • ¼ pound dried tubilati or other small pasta
  • Freshly ground black peppr
  • 1 tablespoon per serving freshly grated Parmesan cheese
Preparation

For dried beans, cover and soak 12 to 24 hour in 4 times their volume cold water, changed every 8 hours. Drain, rinse, drain again. In a large soup pot, heat the olive oil and add the garlic, onion, and prosciutto and stir over medium heat until the onion is wilted, about 5 minutes. Add the beans and stir 1 minute. Add the rosemary, bay leaf, stock, tomatoes, red pepper flakes,and a large pinch of salt. Cover, and bring to a simmer for about 1 hour, until the beans are very soft and begin to split. Add the pasta and 1 cup cold water. Bring back to simmer until the pasta is cooked. The finished soup should be very thick. Remove the rosemary sprigs and bay leaf. Season with salt and pepper to taste. Serve sprinkled with Parmesan cheese and drizzled with il Monello.
   
   
 

 
 


 
 
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