Don’t be worried about all of the Italian words being thrown around here -  the title of this recipe means “pasta and beans,” and nothing could be more simple than that. Pasta e fagioli (a.k.a. pasta fagioli) is easy to make, economical, and very filling. Oh, and did I mention delicious? It’s a little thicker than a soup, a little thinner than a stew. I use fregola, a small Sardinian pasta that is very similar in appearance to Israeli couscous. Both fregola and Israeli couscous are toasted, but I’ve found that fregola is a little toastier in taste (and appearance). I just like it better. It adds a nice depth of flavor to the pasta e fagioli. If you can’t find fregola, substitute Israeli couscous, or small pasta such as ditalini (small tubes) or elbows.  I used prosciutto, but feel free to substitute bacon, pancetta (Italian bacon), or a little pork chop. If you can find fresh, canned, or dried cranberry beans, use them – they’d be delicious in this recipe. (Just a note – fresh beans must be cooked for a lot longer than canned.)

Pasta e Fagioli

Special Equipment: A food mill, hand blender, blender, or food processor

Ingredients:
4 tablespoons extra virgin olive oil
1/4 cup onions, chopped into 1/4-inch pieces (about 1/4 of a large onion)
1/3 cup carrots, chopped into 1/4-inch pieces (about 2 small carrots)
1/3 cup celery, chopped into 1/4-inch pieces (about 1 celery rib)
1/3 cup prosciutto, shredded (or 4-5 slices of bacon, rinds removed and chopped, or 1 small pork chop, or 1/3 cup pancetta, chopped)
1 clove garlic, peeled and chopped
1 cup canned whole Italian tomatoes with their juice (I prefer San Marzanos), crushed with your hands
3 cups canned kidney beans (or cranberry beans)
3 cups chicken stock or low-sodium chicken broth
1/2 pound fregola or other small pasta (such as ditalini or elbows)
Salt and freshly grated black pepper
Fresh grated parmesan, to serve

Procedure:

1. Add the olive oil and onions to a large saucepot. Heat on medium-high until the onions are golden (but not brown), about 3 minutes.
2. Add the carrots, celery, and prosciutto to the pot and turn a few times to coat. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Do not let brown. (You may have to adjust the heat.)
3. Add the chopped garlic and cook and stir 1 minute.
4. Add the crushed tomatoes, turn a few times, turn the heat down to medium-low, and let the mixture gently simmer for 15 minutes, stirring occasionally to keep from sticking.
5. Add the beans and stir to coat. Add the broth and bring the mixture to a boil.
6. Purée about 1/2 cup of the beans in the food mill (I just food milled right over the pot). If you don’t have a food mill, purée the equivalent amount of beans using a hand blender, or blender, or food processor. Bring back to a boil.
7. At this point, the mixture will still be fairly liquid – liquid-y enough to cook the pasta. (If it’s not, add 1/4 cup of water or more to the mixture and bring back to a boil.) Add the pasta to the boiling mixture and cook according to the package directions, or until al dente. (Fregola will take at least 12-15 minutes.) Stir occasionally to keep the soup from sticking.
8. If the mixture is too thick for your taste, add a bit of water. Taste and season with salt and pepper.
9. Serve with freshly-grated parmesean.