MIXED BEAN PASTA E FAGIOLI

This hearty soup is adapted from Ina Garten’s Cooking for Jeffrey. Ina used 1 lb. sixteen-bean (dried) soup mix which she soaks overnight, drains and then cooks in lots of water until tender instead of the canned beans. 2 tbsp. extra virgin olive oil 6 oz. 1/4” slices of pancetta or bacon, diced 1 large onion, chopped 3 cloves garlic, minced 1/4 tsp. crushed red chili flakes 1 28oz/796mL tin plum tomatoes, preferably San Marzano 1 cup dry red wine 4 to 6 cups chicken stock kosher salt and freshly ground black pepper

2 19oz/540mL tins mixed beans, drained, rinsed (4 cups) — divided 1 cup miniature pasta 1 tbsp. good red wine vinegar or sherry vinegar

1/2 cup freshly grated Parmigiano Reggiano or Grana Padano

shredded fresh basil

1. Heat oil in a Dutch oven or large saucepan. Add pancetta and onion and cook on medium heat until browned and crisp 12 to 15 minutes.

2. Add garlic and red pepper flakes. Cook about one minute. Add tomatoes, wine, 4 cups chicken stock, 1 tsp. salt and 1/4 tsp. pepper. Bring to a boil.

3. Add 3 cups beans to the soup. Purée remaining 1 cup beans and add to soup. Cook about 5 minutes. Add pasta and cook 10 to 15 minutes longer or until pasta is tender. If soup is too thick add more chicken stock or water. Season to taste.

4. Sprinkle soup with cheese and basil. Makes 6 to 8 servings