Zuppa di Fagioli

Right now, most of the tomatoes at the market are almost inedible.  But, this dish is a good way to make the most out of a bad batch of tomatoes.  This soup is extremely hearty and makes a perfect meal with a slice or two of rustic bread that you’ve toasted and drizzled with your favorite olive oil.

To Doctor a Bad Batch of Tomatoes:

Slice the tomatoes in half,drizzle them with olive oil, sprinkle with salt & pepper and roast them in the oven until the edges develop a bit of color. (Roast at 425 degrees for 20-30 minutes.)  Use your roasted tomatoes in a soup (below), stew, or sauce.

(Normally, I’d add a head of escarole to this dish just prior to serving.  But, I didn’t have any on hand.)

Zuppa di Fagioli
serves 6-8

1 pork shank that has been sliced into 1″ pieces
1-2 hot italian sausages, removed from the casing
4-5 thick slices of pancetta
1 lb dried borlotti beans (Cannellini & Great Northern make nice substitutes)
1 large onion, diced
5-6 cloves garlic
2-3 stalks of celery, finely sliced
1 carrot, diced
6 tomatoes, roasted (as described above)
1 large can of high quality DOP tomatoes
1/2 tsp red pepper flakes
black pepper, to taste
sea salt, to taste

Rinse beans.  Then place them in a large stock pot and cover with water.  Boil the beans for about 10 minutes.  Drain and repeat the process.  Let the beans boil as you prep the rest of the ingredients.

While you boil the beans, fry the pancetta in another large stock pot.  Fry until the pancetta achieves a dark golden brown color.  Set the crisp pancetta slices aside and saute the onion in the rendered fat.  Caramelize the onion to a light golden brown.  Crumble the sausage meat and add it to the sauteing onions.  Add the garlic, celery, and carrot.  Saute for an additional 4-5 minutes.

Puree the roasted tomatoes with the can of whole DOP tomatoes in a food processor until smooth.  Add the tomato mixture to the stock pot of sauteing vegetables.  Drain the stock pot of beans and add them to the other stockpot with 2 cups of water.  Add red and black pepper and bring the mixture back to a boil.  Let the beans boil for another 15-20 minutes.  Then, reduce to a simmer.  Simmer for about an hour.  Add the browned pancetta by crumbling it into the pot. Simmer for another 2 hours or until the beans and meat are tender.

Serve with thick slices of rustic bread that you’ve toasted.  Then,  drizzle with high quality olive oil.  Sprinkle toast with finely grated Parmigiano Reggiano, if you like.