This sounded good when I read it and it WAS good tonight, on a raw, rainy night!
I used fresh rosemary which really MADE the soup. And I did use a stick blender. AND, I actually had a rind of parm cheese!
Served with a green salad and a toasted garlic roll.
Lee
ItaLian Bean Soup with Fresh pasta (Milk St.)
Add the beans, rosemary, Parmesan rind (if using), 5 cups water, ¾ teaspoon salt and ½ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
Off heat, remove and discard the Parmesan rind (if used); let cool for about 10 minutes. Using a blender and working in 2 batches to avoid overfilling the jar, pulse the bean mixture until creamy but not completely smooth. Return the puree to the pot and bring to a simmer over medium.
I used fresh rosemary which really MADE the soup. And I did use a stick blender. AND, I actually had a rind of parm cheese!
Served with a green salad and a toasted garlic roll.
Lee
ItaLian Bean Soup with Fresh pasta (Milk St.)
- 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
- 1 MEDIUM YELLOW ONION, CHOPPED
- KOSHER SALT AND GROUND BLACK PEPPER
- 2 TABLESPOONS TOMATO PASTE
2 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
2 15½-OUNCE CANS ROMAN BEANS (SEE HEADNOTE), RINSED AND DRAINED
2 TEASPOONS CHOPPED FRESH ROSEMARY OR SAGE
1 PIECE PARMESAN RIND (OPTIONAL), PLUS FINELY GRATED PARMESAN, TO SERVE
8-9 OUNCE PACKAGE FRESH PAPPARDELLE, TAGLIATELLE OR FETTUCCINE (SEE NOTE), CUT INTO 2-INCH LENGTHS
Add the beans, rosemary, Parmesan rind (if using), 5 cups water, ¾ teaspoon salt and ½ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
Off heat, remove and discard the Parmesan rind (if used); let cool for about 10 minutes. Using a blender and working in 2 batches to avoid overfilling the jar, pulse the bean mixture until creamy but not completely smooth. Return the puree to the pot and bring to a simmer over medium.
Tip: Don’t use dried pasta for this soup, as it will not cook properly. Fresh pasta is key. Look for wide, ribbon-like noodles such as pappardelle, tagliatelle or fettuccine and cut them into 2-inch lengths before use. If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares. Don’t puree the beans until completely smooth; leave them with some texture.
