Soup Pasta E Fagioli

Name: Soup Pasta E Fagioli
Ingredients: 2 medium onions, chopped; 3 medium celery ribs, chopped; 2 medium carrots, chopped; 6 garlic cloves, minced; 14 cup vermouth; 1 quart chicken stock or 1 quart vegetable stock; 2 cups chopped tomatoes; 34 cup borlotti beans, soaked overnight (cranberry); parmesan rind; 14 cup chopped fresh basil; 1 bay leaf; 4 sprigs thyme; salt and pepper; 4 ounces dried pasta (I used orecchiette); parmigiano-reggiano cheese

15 ingredients

9 steps

Ingredients

2 medium onions, chopped
3 medium celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
14 cup vermouth
1 quart chicken stock or 1 quart vegetable stock
2 cups chopped tomatoes
34 cup borlotti beans, soaked overnight (cranberry)
parmesan rind
14 cup chopped fresh basil
1 bay leaf
4 sprigs thyme
salt and pepper
4 ounces dried pasta (I used orecchiette)
parmigiano-reggiano cheese

Directions

1

Fry the ingredients for the soffritto until soft and about halved in volume.
2

This process deepens the flavour of the soffritto (aka mirepoix) through a Maillard reaction, which causes sugars in the veggies to react with amino acids to form new flavour compounds.
3

Add the vermouth to the soffritto and cook until there is no liquid left.
4

Add the chicken stock, chopped tomatoes, beans, Parmesan rind, basil, bay leaf and thyme.
5

Allow this to simmer uncovered until the beans are tender (about 1 1/2 hours).
6

If the soup start getting too thick, add a bit of water and continue cooking with a lid.
7

When the beans are tender, taste for salt and add more if needed.
8

Add the pasta and cook until tender, you may need to add a bit more water if the pasta absorbs too much.
9

Serve with bread and a generous dusting of freshly grated Parmigiano-Reggiano.