Paste e Fagioli with Roasted Garlic

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

2 heads garlic

5 tablespoons EVOO, plus more for drizzling

Salt and pepper

1/4 pound guanciale or pancetta, chopped

2 fresh bay leaves

2 sprigs fresh rosemary

2 sprigs fresh thyme, tied together with the rosemary

2 ribs celery, finely chopped, leaves reserved for optional garnish

1 carrot, finely chopped

1 onion, quartered lengthwise then thinly sliced

6 to 8 cups chicken stock

2 tablespoons tomato paste

One 14-ounce can cannellini beans

One 14-ounce can garbanzo beans

Grated cheese, such as pecorino or Parmesan, for serving

3/4 to 1 pound cooked chopped veal or pork

1 small head escarole, chopped

Freshly grated nutmeg

1/2 pound mezze rigatoni or penne with lines

Minced raw onion, for garnish, optional

Directions

  1. Preheat the oven to 425 degrees F.
  2. Cut the tops off of the garlic heads to expose the cloves. Drizzle with EVOO and sprinkle with salt and pepper before wrapping in foil. Roast until soft, 40 to 45 minutes.
  3. Meanwhile, heat the EVOO in a soup pot over medium-high heat and brown the guanciale, about 3 minutes. Stir in the bay leaves, rosemary, thyme, celery, carrots and onions and sprinkle with salt and pepper. Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes. Pour in the stock and bring to boil, then reduce the heat to a simmer.
  4. Place 1 cup of the soup in a blender or food processor with the roasted garlic cloves, along 1 tablespoon of the tomato paste and half of the cannellini and garbanzo beans. Process until smooth, adding water if the soup is too thick to blend. Transfer back into the soup pot and stir to combine, adding the remaining whole beans.
  5. Bring the soup back to a bubble. Add the veal and escarole and cook until the greens are wilted. Season with a few grates of nutmeg. Cook the pasta in the soup.
  6. Top bowls of soup with cheese, an extra drizzle of EVOO and celery leaves and onions, if using.

Cook’s Note

If you're serving the soup over the course of hours or multiple days, cool and store the soup without making the pasta. Just before serving, cook the pasta separately to al dente and add to the reheated soup.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.