Pasta e Faggioli & Herb Oil
An Italian soup staple that you and your family are sure to love.
- Total Time1 hr 30 min
- Yield4 Gallons
- 1 Cup Extra Virgin Olive Oil
- 2-1/2 Cups Basil Leaves, Stems Removed
- 1/2 Cup Flat Leaf Parsley Leaves, Stems Removed
- 1 Each Lemon, Juice + Zest
- 1 Tablespoon Kosher Salt
- 4 To 5 Turns Fresh Ground Black Pepper
Pasta e Faggioli
- 4 Lbs Cannellini Beans, Sorted, Rinsed, Soaked Blanched
- 1 Quart Sweet Onion, 1/4 Dice
- 1 Quart Carrots, Peeled, 1/4 Dice
- 1 Quart Celery, Trimmed, 1/4 Sliced
- 1 Quart Pancetta, 1/4 Diced
- 2 Cups Extra Virgin Olive Oil
- 1 10 Can San Marzano Tomatoes
- 4 Cups Heavy Tomato Paste
- 2 Gallons Chicken Broth
- 4 Sprigs Thyme
- 4 Tbsp Chopped Rosemary
- 8 Bay Leaves
- 1 Tablespoon + 2 Teaspoons Kosher Salt
- 6 To 8 Grinds Fresh Ground Black Pepper
- 1 Tbsp Chili Flakes
- 2 Lbs Ditalini Pasta Cooked Al Dente
Prepare Herb Oil (Yields 2 Cups)
In a large saucepan of water over medium-high heat, add 1 teaspoon salt and bring to boil. In a large bowl prepare an ice bath. Add the basil and parsley leaves to the boiling water, blanch for 10 seconds and remove immediately to an ice bath. When basil has cooled, place into a strainer to remove excess water. Place dried basil and parsley leaves into a blender, add olive oil, lemon juice + zest, salt and pepper. Pulse to purée, scrape down sides and pulse until completely puréed, about 1 minute. Pour into a bowl, cover and refrigerate.
Prepare Pasta e Faggioli
Make the pasta e Faggioli soup in a large sauce pot over medium-high, add the olive oil, onion, carrot, celery zucchini, peppers and remaining salt, sauté until the onions are translucent, about 8 to 9 minutes. With butcher twine, tie the thyme and rosemary together. Add the chicken broth, herbs, and bay leave, bring to a boil, about 10 to 12 minutes and turn down to a simmer. Add the meatball, and escarole greens, simmer the soup until the greens are tender, about 35 to 40 minutes, remove from the heat, remove the bay leaves and herbs. Season with black pepper and set aside.
Place a large serving spoon of orecchiette into soup bowls, ladle the Wedding soup over the pasta, garnish with Parmigiano and serve.