Ferrare Pasta Fagioli
Recipe courtesy of Cristina Ferrare
Servings: Serves 4–8
Ingredients
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic , peeled and smashed
  • 2 slices prosciutto , diced
  • 3/4 tsp. Kosher salt
  • 2 fifteen-ounce cans cannellini beans
  • 2 Tbsp. tomato paste
  • 8 cups chicken broth (2 quarts)
  • 6 ounces mini farfalle (bow tie) pasta , dried
  • 1/8 tsp. red pepper flakes
  • 1/4 tsp. freshly ground black pepper
  • Balsamic vinegar and extra-virgin olive oil for garnish
  • Grated Parmesan cheese
  • 2–3 leaves fresh basil , rolled up tightly and sliced thinly
Directions
Heat a stock pot on medium-high heat until hot. Add olive oil and prosciutto, sauté for 1 minute. Add garlic and cook for about 1 or 2 more minutes. Lower heat to a simmer and add tomato paste. Cook, stirring constantly, for 1 minute. Add chicken stock and cannellini beans, bring to a gentle boil and simmer for 30 minutes.

Cool for 30 minutes. Place the soup in a blender in batches and purée for 30 seconds or until slightly chunky. Pour the soup back into a clean stock pot. Continue to purée the mixture until all the soup has been puréed. Bring soup mixture to a boil. Then add pasta and cook until al dente.

Ladle into a serving bowl and garnish with a generous portion of freshly grated Parmesan cheese, fresh basil and a teaspoon each of balsamic vinegar and extra-virgin olive oil over the top.

Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 38 to 45 minutes

This recipe may appear slightly modified from what you've seen on television.