Barefoot Contessa | "16 Bean" Pasta e Fagioli

Barefoot Contessa | "16 Bean" Pasta e Fagioli

barefootcontessa.com

"16 Bean" Pasta e Fagioli from Barefoot Contessa. The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by…

Keywords

  • stock
  • chicken
  • large
  • water
  • cups
  • heat
  • bean
  • place
  • good
  • thick
  • beans
  • medium
  • cold
View full recipe on barefootcontessa.com

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Cooking tools:

  • Mixing bowl
  • Refrigerator
  • Colander
  • Pot
  • Stove
  • Food mill
  • Stockpot
  • Dutch oven
  • Skillet
  • Wooden spoon
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Ladle
  • Serving bowl
  • Grater
  • Plastic wrap
  • Kitchen timer

Ingredients

  • 1 (1-pound) bag 16 Bean Soup Mix
  • 2 tablespoons good olive oil, plus extra for serving
  • 6 ounces pancetta, ¼-inch-diced
  • 1 large onion, chopped
  • 1 tablespoon minced garlic (3 cloves)
  • ½ teaspoon crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • 1 cup dry red wine
  • 4 to 6 cups good chicken stock, preferably homemade (see recipe)
  • Kosher salt
  • freshly ground black pepper
  • 1 cup miniature pasta, such as ditalini or tubettini
  • ½ cup freshly grated Italian Parmesan cheese, plus extra for serving
  • 1 tablespoon good red wine vinegar
  • Julienned fresh basil leaves, for serving

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