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Pasta Fagioli

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Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta diced
  • 1 medium yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 medium ribs celery finely diced
  • 2 cloves garlic minced
  • ½ cup white wine
  • 6 cups chicken broth
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 14.5-ounce cans cannellini beans or chickpeas (or a combination), drained and rinsed
  • ¼ cup dried lentils rinsed (preferably French green lentils, but any green or brown lentils are fine)
  • 1 14.5- ounce can diced tomatoes with their juices
  • 3 - 5 cups kale or swiss chard coarsely chopped
  • ⅓ cup freshly grated Parmigiano-Reggiano plus more for serving
  • 1 parmesan rind
  • 2 bay leaves
  • 1 tablespoon minced fresh rosemary
  • 1 cup pasta such as elbow macaroni or ditalini

Instructions
 

  • Heat the olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't burn.
  • Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomatoes, kale (or swiss chard), parmesan rind, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes, depending on the type of lentils you used.
  • Use a ladle to transfer about 1 cup of the beans and veggies and some liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Add Parmigiano-Reggiano and purée until smooth and set aside.
  • Use strainer to strain out all veggies leaving just the liquid. Add the pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, 8 to 12 minutes depending on the type of pasta you used (follow timing on the package). The soup will thicken a bit by the time the pasta is cooked. Fish out the pasta and store separately from the soup and add back in when reheating.
  • Stir the reserved puréed mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to the blender and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
  • Remove the soup from heat and if the soup seems too thick, gradually add 1 to 2 cups of water or chicken broth and thin to the desired consistency. Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with more cheese

Notes

Make-Ahead/Freezer-Friendly Instructions: This soup can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the pasta and beans will continue to absorb the broth over time, so they may become softer and the soup thicker. If you don't plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings. The soup can also be frozen, without the pasta, for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while refrigerated or frozen, so add more broth to thin out the soup, if desired.)