Milan-Style Pasta and Beans
“Pasta e Fagioli alla Milanese in '1,000 Italian Recipes' by Michele Scicilone”
Milan-Style Pasta and Beans
0 recipe photos
READY IN:2hrs 25mins |
SERVES:6 |
UNITS:US |
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Ingredients Nutrition
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 fresh sage leaves
- 1 tablespoon chopped fresh rosemary
- 4 carrots, chopped
- 4 celery ribs, chopped
- 3 medium boiling potatoes, chopped
- 2 onions, chopped
- 4 tomatoes, peeled, seeded, and chopped (or 2 c. chopped canned tomatoes)
- 4 (16 ounce) cans cannellini beans or 4 (16 ounce) cans cranberry beans, rinsed and drained
- 8 cups beef broth (homemade or canned, low sodium)
- salt
- fresh ground black pepper
- 8 ounces fresh fettuccine, cut into 1-inch pieces (or fresh maltagliati)
- extra-virgin olive oil
Directions
- In a large soup pot, melt the butter with the olive oil over medium heat.
- Stir in the sage and rosemary.
- Add in carrots, celery, potatoes, and onions.
- Cook, stirring often, until softened, about 10 minutes.
- Stir in the tomatoes and beans.
- Add the broth, salt, and pepper to taste.
- Bring the mixture to a simmer; cook over low heat until all the ingredients are very tender, about 1 hour.
- Remove half of the soup from the pot and pass it through a food mill or puree it in a blender.
- Pour the puree back into the pot; stir well and add the pasta.
- Bring the soup to a simmer, then turn off the heat.
- Let the soup cool slightly before serving.
- Serve hot , with a drizzle of extra-virgin olive oil and a generous grinding of pepper.
Milan-Style Pasta and Beans