After seeking out the best soups from family, friends, and restaurants through every region of Italy, award-winning cookbook author Joe Famularo presents 150 enticing, unexpected, exuberantly flavorful recipes. Here are tasty soups for every appetite and every season. Cold-weather comfort is as close as Abruzzi Chickpea and Chestnut Soup.
In a rented Fiat, a friend and I drove through verdant hilly countryside and past picturesque farms to reach the Fattoria di Vibio, a small inn outside of Todi in Umbria, where we were having lunch. Signora Gabriella Moscati and her two sons had prepared a delicious spread, which they served us outdoors. Ah, la dolce vita! we began the meal with Signora Moscati's pasta e fagioli, made special by flavorful pork spareribs and fresh cranberry beans. Here is her recipe. If you can find the beans, by all means use them to make this soup. But you'll enjoy it equally well prepared with the more readily available white beans.
Servings: 6
1 cup dried white beans, such as Great Northern, or 2 1/2 cups drained and rinsed canned cannellini beans, or 1 1/2 to 2 pounds fresh cranberry beans (See Note)
If using dried beans, pick over, discarding any stones. Soak the beans overnight in cool water to cover by 2 inches. Drain the beans and place in a medium-size saucepan with water to cover by 3 inches. Bring to a boil over medium-high heat, then reduce the heat to a very slow but steady simmer. Cook, covered, until the beans are tender, about 1 1/2 hours. Drain and set aside.
Heat the oil in a large soup pot over medium heat. Add the spareribs, onion, celery, carrot, garlic, and rosemary. Saute, uncovered, until the ribs begin to brown, about 10 minutes. Reduce the heat to low and add the tomatoes, salt, and pepper. Cook until the liquid in the tomatoes cooks off and the oil and tomatoes begin to separate, 15 to 20 minutes.
Meanwhile, prepare the pasta according to package directions.
Add the beans and broth to the soup pot. Raise the heat, bring to a boil, then reduce the heat to a very slow but steady simmer. Cover and cook 15 minutes. If more broth is needed, add a little more, but remember this is a thick soup. Drain the pasta and add to the soup, stirring well. Serve with the grated cheese.
NOTE: Make this with fresh cranberry beans, if they are available. It takes a little more time but the results are worth it. Shell and rinse the beans, and add them to the soup pot with the broth in step 4. Cover the pot and simmer until the beans are tender, about I hour. Mix the drained pasta and serve as directed.
