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Cavatelli e Fagioli

Sfoglini Pasta Recipe: Cavatelli e Fagioli

Comforting, simple, satisfying: A bowl of Pasta e Fagioli (a traditional Italian pasta and bean soup) is like a warm hug. The beans need an overnight soak plus a few hours of simmer time, so this is a wonderful dish to make when rainy or chilly days keep you indoors.

INGREDIENTS

MAKES FOUR-SIX SERVINGS

For the beans

  • 1-pound dried Italian Cranberry Beans
  • 1 sprig sage
  • 1 full head of garlic, horizontally sliced in half
  • 2 teaspoons salt

 For the soup

  • 2  tablespoons. extra-virgin olive oil
  • 2 slices of pancetta (or bacon), cut into quarters
  • 2 yellow onions, diced
  • 4 cloves garlic, sliced
  • 14 ounces sugo
  • 1 sprig sage, leaves picked and finely chopped
  • 1 sprig rosemary, leaves picked and finely chopped
  • 3 cups chicken broth
  • 1 cup grated Parmesan, plus more for serving
  • 2 tablespoons butter
  • Salt and fresh cracked pepper, to taste
  • 1 pound Sfoglini Cavatelli

    DIRECTIONS

    Soak the beans in water in a large bowl overnight in the fridge. Drain the beans, add them to a medium pot and add enough cold water to cover the beans by 2 inches. Add 1 sprig of sage and the whole head of garlic, sliced in half crosswise. Bring the beans to a boil and then lower the heat to a soft simmer. Cover the beans and let them cook until they are very soft and creamy, stirring gently a couple of times an hour. After 1 hour, add 2 teaspoons of salt and check the beans for doneness. They'll need another hour or so to reach the perfect texture. Once your beans are half way done you can begin preparing the rest of the soup.

    In a large soup pot, heat the olive oil over medium low heat and add the pancetta. Cook until it renders all its fat and leaves nicely browned bits in the pan. Add the onions to the pan. Turn the heat up to medium high and cook for 3-5 minutes, stirring frequently. Add the garlic and cook for 2 minutes more. Add the sugo and the chopped herbs. Stir well and lower the heat. Simmer for 5 minutes and remove the pancetta (it's given up all its flavor by now). Add the broth and use a slotted spoon to add half of the beans (double check that they are completely cooked before adding). Simmer for 20 minutes.

    Put a large pot of heavily salted water on to boil for the pasta. 

    Use a slotted spoon to remove the rest of the beans and puree until smooth with some of the bean cooking liquid. You're going for the texture of thin pancake batter. Save the rest of the bean cooking liquid. Add the bean puree to your simmering beans and broth. 

    Cook the pasta in boiling water until just barely al dente. The pasta will cook more with the beans, absorbing some of the broth. Strain the pasta and add to the beans.

    To finish the soup, add 1 cup grated Parmesan and the butter, along with plenty of freshly cracked black pepper. Taste and adjust the seasoning, adding more of the bean cooking liquid if you'd like it a bit soupier. Serve with extra grated Parmesan.

    We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

    Chef's Note: To make this dish vegetarian, vegetable broth can be substituted for the chicken broth. Omit the pancetta, and use an additional tablespoon of extra-virgin olive oil for sautéing the onion. 

    Sugo is an Italian style tomato sauce, made by cooking ripe tomatoes with aromatics making it a great base to any sauce or soup recipe. If you don't have sugo, use a good quality tomato sauce, passata, or crushed tomatoes.

    Pasta Swaps: This recipe would also work well with Whole Grain Radiators or Semolina Radiators.