Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Pasta e Fagioli Soup

Carrabba's Italian Grill Recipe

1 pound dried cannellini beans
4 ounces sliced (1/4 inch thick) pancetta, diced
2 tablespoons extra virgin olive oil
2 ounces sliced 1/4 inch thick) prosciutto, diced
1 medium red onion, chopped
3 celery ribs, diced
4 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 1/4 teaspoons dried oregano
1 bay leaf
3 cups chicken broth
1 cup crushed tomatoes
2 cups bucatini or ditalini pasta
kosher salt and freshly ground black pepper, to taste
freshly grated Parmesan cheese for serving

At least 4 hours before cooking the soup, put the beans in a large bowl and add enough water to cover the beans by 2 inches. Let soak for at least 4 hours and up to 8 hours. (Or bring the beans and water to cover by 2 inches to a boil in a medium saucepan over high heat. Boil for 2 minutes. Remove from the heat, cover, and let stand for 1 hour.) Drain and rinse the beans.

Cook the pancetta and oil together in a soup pot over medium heat just until the pancetta is lightly browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels, leaving the fat in the pan. Add the prosciutto and cook, stirring occasionally, until softened, about 3 minutes more. Add the garlic, rosemary, oregano, and bay leaf and cook, stirring often, until the onion is golden, about 3 minutes.

Stir in the broth, crushed tomatoes, drained beans, and the reserved pancetta. Bring to a boil over high heat. Reduce the heat to medium low and cover with the lid ajar. Simmer, stirring occasionally, until the soup is thick and the beans are tender, about 2 1/2 hours, adding water, if needed. Remove the bay leaf.

When the beans are tender, bring a medium saucepan of salted water to a boil over high heat. Add the pasta and stir well. Cook, stirring often, according to the package directions, until the pasta is al dente. Drain well, reserving about 3 cups of the pasta water.

Add the pasta to the soup. Stir in enough the pasta water to give the soup a loose, soupy consistency. Season with salt and pepper. Ladle into the soup bowls and drizzle each serving with olive oil. Serve hot, with the Parmesan cheese passed on the side.

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