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Recipe for “16 Bean” Pasta E Fagioli by Dawn’s Recipes

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Recipe for "16 Bean" Pasta E Fagioli by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect “16 Bean” Pasta E Fagioli. This dish qualifies as a Easy level recipe. It should take you about 1 hr 30 min to make this recipe. The “16 Bean” Pasta E Fagioli recipe should make enough food for 6 servings.

You can add your own personal twist to this “16 Bean” Pasta E Fagioli recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this “16 Bean” Pasta E Fagioli recipe.

Ingredients for “16 Bean” Pasta E Fagioli

  • 1 (1-pound) bag Goya 16 Bean Soup Mix
  • 2 tablespoons good olive oil, plus extra for serving
  • 6 ounces pancetta, 1/4-inch-diced
  • 1 large onion, chopped
  • 1 tablespoon minced garlic (3 cloves)
  • 1/2 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
  • Kosher salt and freshly ground black pepper
  • 1 cup miniature pasta, such as ditalini or tubettini
  • 1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving
  • 1 tablespoon good red wine vinegar
  • Julienned fresh basil leaves, for serving

Directions for “16 Bean” Pasta E Fagioli

  1. The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
  2. Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.
  3. Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.

Cookware for your recipe

You will find below are cookware items that could be needed for this “16 Bean” Pasta E Fagioli recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Bean Soup
  • Beans and Legumes
  • Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
  • Italian
  • Main Dish
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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