Chef/owner Kevin O’Donnell, Giusto, Newport
I love Italian soups like pasta e fagioli where you end up with a delicious bowl of soup using whatever ingredients you have on hand. Here I use fresh spring legumes like fava beans and English peas but feel free to substitute green beans or snap peas, even chopped asparagus— whatever’s available at the farmers market that appeals.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, cut in ¼-inch dice
- 1 large carrot, washed, peeled and cut in ¼-inch dice
- 1 large stalk celery, washed and cut in ¼-inch dice
- Kosher or sea salt
- 1 cup dried cannellini beans, soaked overnight in 2 quarts water
- ¾ pound parmesan cheese rinds (or 1 cup grated parmesan)
- ½ pound mezzi rigatoni
- 1 cup freshly shelled English peas
- 1 cup freshly shelled and peeled fava beans
- 8-ounce jar preserved artichoke hearts, strained and quartered
- Freshly ground black pepper
- Juice and finely grated zest of 1 lemon
- ¼ cup fresh mint leaves (stems removed)
- ¼ cup fresh Italian parsley leaves (stems removed)
- 1 tablespoon fresh oregano leaves
- ¼ cup high-quality extra-virgin olive oil for garnish
Preparation
Heat olive oil in a medium-size pot over medium-low; add onions, carrots and celery and season with salt. Continue to cook while stirring occasionally to “sweat” out the vegetables, being sure not to brown. Once they release their liquid and start to soften, drain and then add cannellini beans, parmesan rinds and 2 quarts water. Bring to a boil, reduce to a simmer and cook beans for about 1½ to 2 hours, or until they are tender and creamy.
While the beans are cooking, boil the rigatoni in a separate pot according to box instructions and undercook by 3 minutes. Strain and spread rigatoni on a lined baking sheet to cool and prevent sticking.
Next, add the peas, fava beans, artichokes and rigatoni to the pot and turn heat to high. Cook about 2 to 3 more minutes, or until peas are tender and al dente. Season well with salt and pepper. Turn off the heat, remove rinds and add lemon juice, zest, herbs and drizzle each portion with extra-virgin olive oil. Serve immediately. (If you plan to serve later, add lemon and herbs just before serving.)
