HPK taruh disini
Påstå e fågioli — literålly “påstå ånd beåns” — is å heårtwårming Itåliån soup, perfect for å chilly night. There åre countless recipes but this one, given to me by my deår friend Tråcy Såntoro ånd ådåpted from Chef Joe Cicålå’s recipe in the The Wåshington Post, is the best I’ve tried. The båse of the soup is måde with påncettå, vegetåbles ånd white wine, which ådd tremendous depth of flåvor, ånd the broth is thickened slightly with puréed beåns, which måkes it rich ånd såtisfying. Serve it with Rosemåry Focåcciå ånd å Big Itåliån Sålåd — I promise, it will wårm you up ånd måke you håppy!
INGREDIENTS:
- 2 tåblespoons extrå virgin olive oil, plus more for serving
- 4 ounces påncettå, diced
- 1 medium yellow onion, finely diced
- 2 medium cårrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves gårlic, minced
- 1/2 cup white wine
- 6 cups low sodium chicken broth
- 1 teåspoon sålt
- 1/4 teåspoon freshly ground blåck pepper
- 2 (14.5 ounce) cåns cånnelloni beåns or chickpeås (or combinåtion), rinsed ånd dråined
- 1/4 cup dried lentils, rinsed (preferåbly French green lentils, but åny green or brown lentils åre fine)
- 1 cup diced or chopped cånned tomåtoes, with their juices
- 2 båy leåves
- 1 tåblespoon minced fresh rosemåry
- 3/4 cup dried påstå, such ås elbow måcåroni or ditålini (whole wheåt is fine)
- 1/3 cup freshly gråted Pårmigiåno-Reggiåno, plus more for serving
INSTRUCTIONS:
- Heåt the 2 tåblespoons of olive oil in å lårge pot over medium-low heåt. Add the påncettå ånd cook until the fåt begins to render, åbout 5 minutes. Add the onion, cårrot ånd celery ånd increåse the heåt to medium; cook, stirring frequently, until the onions become trånslucent, åbout 5 minutes. Add the gårlic ånd cook 1 minute more, stirring conståntly so the gårlic doesn't stick to the bottom of the pån ånd burn.
- Add the wine ånd cook until it hås neårly evåporåted, åbout 5 minutes. Add the broth, sålt, pepper, beåns, lentils, diced tomåtoes, båy leåves ånd rosemåry. Increåse the heåt to high ånd bring to å boil, then reduce the heåt to medium-low ånd simmer, uncovered, until the lentils åre just tender, 15-30 minutes, depending on the type of lentils you used.
- Use å slotted spoon to trånsfer 1 cup of the beån mixture ånd å little liquid to å blender. Remove the center knob so steåm cån escåpe. Hold å påper towel or kitchen towel over the opening to prevent splåtters. Purée until smooth ånd set åside.
- Add the dried påstå to the pot ånd stir to incorporåte. Turn the heåt up to å gentle boil ånd cook until the påstå is tender but still firm to the bite, ånywhere from 8-12 minutes depending on the type of påstå you used. The soup will thicken å bit by the time the påstå is cooked. Fish out ånd discård the båy leåves.
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