TLC Cooking "Pasta Fagiole"

Pasta Fagiole

INGREDIENTS

2	cups borlotti beans, soaked overnight in water to cover
2	small Spanish onion, diced
1	celery stalk, diced
1	large carrot, diced
3	garlic cloves, minced
2	tablespoons olive oil
pinch	red pepper flakes
1	sprig rosemary
rind from parmesan
2	cups stripped lancinato kale leaves, rough-chopped (spinach or chard good)
2	cups small macaroni
salt
best-quality olive oil
coarse black pepper
chunk Pecorino for shaving

PREPARATION:

Drain beans. In a soup pot over medium heat add the olive oil. Add onion, celery and carrots and pinch of salt. Sauté low until softened. Add garlic and red pepper flakes, sauté until fragrant. Add the tomato paste and stir to combine. Add four cups of water, the rosemary and parmesan rind. Drain the beans and add to pot. Bring to a boil and reduce to lowest simmer, cooking until beans are tender, approximately 2 hours, give or take, replenishing water to cover the beans as necessary (should not be as brothy as a soup, but wet enough).
When the beans are almost tender, cook the pasta in salted water. When tender, add the pasta and the kale, cooking a few more minutes to soften the kale.
Top servings of soup with oil, pepper and shaved parmesan.

This recipe appears in: Italian

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