16 Bean Pasta e Fagioli Soup

Updated at: Mon, 22 Jan 2024 04:19:45 GMT

Step 1

Place the bean mix in a bowl, add cold water to cover by 2 inches, and refrigerate overnight.

Step 2

Drain the beans and rinse well.

Step 3

Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat, and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender, and the skin will peel away when you blow on a bean.

Step 4

Meanwhile, heat the oil in a Dutch oven over medium heat.

Step 5

Add the bacon and onion and sauté over medium to medium-high heat for 12 to 18 minutes, until browned.

Step 6

Add the garlic and red pepper flakes and sauté for one minute.

Step 7

Add the tomatoes, wine, 4 cups of chicken stock, 1 Tbsp salt, and 1 tsp black pepper, and turn off the heat.

Step 8

Drain the beans and add two-thirds of them to the soup.

Step 9

Pass the remaining beans through a food mill, discarding the skins.

Step 10

Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender.

Step 11

Add up to 2 more cups of chicken stock if the soup is too thick.

Step 12

Stir in the Parmesan and the vinegar.

Step 13

Ladle the soup into bowls and add a swirl of olive oil, a sprinkle of Parmesan, and some basil. Serve hot with extra Parmesan on the side.

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