Italian Pasta and Bean Soup—Pasta e Fagioli | America's Test Kitchen

Name: Italian Pasta and Bean Soup—Pasta e Fagioli | America's Test Kitchen
Ingredients: 1 tablespoon extra-virgin olive oil , plus extra for drizzling; 3 ounces pancetta or bacon, chopped fine; 1 medium onion , chopped fine (about 1 cup); 1 medium rib celery , chopped fine (about 2/3 cup); 4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon); 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 3 anchovy fillets , minced to paste (about 1 teaspoon); 1 (28-ounce) can diced tomatoes with liquid; Parmesan cheese rind , one piece about 5 inches by 2 inches, discarded prior to serving; 2 cans (15 ounces each) cannellini beans , drained and rinsed; 3 1/2 cups low-sodium chicken broth; 1 teaspoon table salt; 8 ounces orzo or other small pasta (ditalini, tubettini, conchigliette); 1/4 cup chopped fresh parsley leaves; 2 ounces grated Parmesan cheese (about 1 cup)

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The American version of pasta e fagioli is often bland and mushy and takes hours to prepare. We wanted it all: great flavor and proper texture in less than an hour.

Keywords

Italian
Pork
Soups
Eggs & Dairy
Fruits & Vegetables
Europe
Vegetables
Grains
Rice & Beans
Beans
Cheese
Meat
Weeknight
Main Courses

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Ingredients

1 tablespoon extra-virgin olive oil , plus extra for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
Parmesan cheese rind , one piece about 5 inches by 2 inches, discarded prior to serving
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
1 teaspoon table salt
8 ounces orzo or other small pasta (ditalini, tubettini, conchigliette)
1/4 cup chopped fresh parsley leaves
2 ounces grated Parmesan cheese (about 1 cup)