PASTA e GAGIOLO SOUPCarrabba'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.