Macaroni and cheese? Bean there, done that. For an exciting and gourmet Italian dining experience, add beans to your macaroni. Pasta e fagioli, a traditional Italian soup, literally translates as pasta and beans. Together, the two create a rich, cozy and filling dish. With added pancetta and fresh herbs for flavor, this recipe is a perfect main course for lunch or dinner when served alongside crusty bread and a green salad.
Pasta e Fagioli with Pancetta
Ingredients
1 cup Bob’s Red Mill Cranberry Beans, sorted and rinsed
1 cup dry macaroni
3 oz. pancetta, chopped
1 cup chopped onion (about 1 small onion)
2 tsp. minced garlic (about 4 cloves)
1 tsp. salt
¼ tsp. red pepper flakes
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
8 cups low-sodium chicken broth
2 Tbsp. oil
Parmesan cheese, for garnish
Directions
- In a large stock pot over medium heat, add oil. Once heated, add pancetta, onion and garlic. Sauté for about 5 minutes, until onion is soft.
- Add cranberry beans, red pepper flakes, thyme, rosemary, bay leaf and chicken broth to pot. Bring to a boil, reduce heat to simmer and cook covered for 60-90 minutes until beans have softened.
- Once beans have softened, remove the herbs and discard them.
- Scoop out 1 cup of bean mixture from pot. In a blender, blend mixture to puree. Set aside.
- Add macaroni to pot and increase heat to boil. Cook for 10 minutes, until pasta is soft.
- When macaroni is done, remove pot from heat. Stir in salt and pureed beans, and garnish with parmesan cheese.
Tips:
- Pureeing the beans is not required, but adds a creamy consistency.
- To save time, use a pressure cooker to cook beans.
- To make vegetarian, leave out the pancetta and use vegetable broth instead of chicken broth. Adjust seasonings and add more salt.
- To make gluten-free, chose a gluten-free macaroni.