Will Packwood's Pasta E Fasioi (Venetian Pasta-and-Bean Soup)
Description
Courtesy of Chef Will Packwood
Ingredients
2 c. borlotti beans (soaked in water 24 to 48 hours)
2 T. extra-virgin olive oil (plus more for drizzling at service)
3 oz. pancetta, diced
1 small yellow onion, peeled and diced
1 carrot, peeled and diced
1 celery rib, diced
2 garlic cloves, peeled and minced
¼ bunch flat leaf parsley, leaves only, minced
1 small sprig rosemary
3 sage leaves
6 c. brodo (mild meat broth, usually chicken and beef,
preferably homemade), plus more if needed
2-in. x 2-in. piece Parmesan rind
Salt and pepper to taste
1 c. dry pasta (small macaroni shape)
Parmesan cheese, grated, for serving
Methods/steps
Drain and rinse the soaked beans. In a large pot, heat the olive oil over a medium flame. Add the pancetta and render until golden brown. Add the diced vegetables, garlic and herbs and stir to combine. Allow the vegetables to cook until tender and the onion is translucent. Add the drained beans and stir to combine. Add the brodo and Parmesan rind, stir and allow the soup to come to a boil. Reduce the heat and simmer the beans until tender—about 90 minutes.
Transfer two-thirds of the cooked beans along with a cup of the cooking liquid to a blender and puree. Transfer the pureed beans back to the pot and season with salt and pepper. Add the pasta and continue cooking until the pasta is fully cooked. Add a small amount of cooking liquid to desired consistency and adjust the seasoning. Ladle the soup into individual bowls and garnish with grated Parmesan, freshly ground black pepper and a drizzle of olive oil.
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