Italian Pasta and Bean Soup With Arugula (Pasta e Fagioli)
Pasta e fagioli is an Italian classic, always varied according to the cook’s preferences and creativity.
I made several batches and opted for fresh rosemary over dried, prosciutto over smoked ham, canned beans over cooking dried beans and a final swirl of arugula leaves. The soup develops rich flavors when made a day or two ahead.
Serve warm baguette slices with gremolata butter; gremolata is a mixture of minced parsley, lemon zest and garlic that is typically sprinkled over osso buco. It adds a fresh edge to the bread. And for dessert, offer a coffee biscuit tortoni with amaretto cream.
From the story: Hey, This Is a Soup Party
Heat the oil in a large pot over high heat. When hot, add the prosciutto. Cook, stirring often, until the prosciutto is browned and crispy on the edges, about 2 minutes. Add the onions, celery, fennel, mushrooms, 1 tablespoon of garlic and the rosemary. Cook over medium-high heat, stirring often, until the onion is softened, about 7 minutes.
Add the beans, tomatoes, broth, red pepper flakes and pepper to taste. Mix. Bring to a boil, then reduce the heat to a simmer; cook, partially covered, stirring often to avoid sticking, for about 45 minutes. Stir in the pasta and remaining 1 teaspoon of garlic; cook 5 minutes more. Taste; adjust seasonings. Be wary of adding salt as the cheese garnish adds more. (This can be made 3 days ahead and refrigerated or frozen up to 1 month. It’s OK if the soup becomes very thick. To serve, gently reheat, adding water as needed to thin; keep the consistency thick but with some visible liquid. Taste; adjust seasoning.) Stir in the arugula; cook 30 seconds. Serve hot, passing the cheese separately.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
