Categories: Soup
Ingredients
- 1 lb. bag Goya 16 Bean Soup Mix
- 2 tbsp. olive oil, plus extra for serving
- 6 oz. pancetta, diced
- 1 large onion, chopped
- 1 tbsp. minced garlic
- 1/2 tsp crushed red pepper flakes
- 28 oz. can crushed tomatoes
- 1 cup dry red wine
- 4-6 cups chicken stock
- Kosher salt and black pepper
- 1 cup mini pasta
- 1/2 cup grated Parmesan
- 1 tbsp. red wine vinegar
- Julienned fresh basil leaves, for serving
Directions
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The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top.
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Meanwhile, heat the oil in a Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12-18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of chicken stock, 1 tbsp. salt and 1 tsp black pepper and turn off the heat.
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Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20-30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil.