As sad as I am about the lower temperatures lately, I’ve been pretty excited to start cooking inside again and bring out all of my delicious soup recipes. I had the opportunity this past weekend to make a batch of Pasta e Fagioli and sat on my patio with my husband to enjoy it with some crusty bread and a glass of wine. Sounds lovely, right? Here’s a fun fact: Did you know that Pasta e Fagioli means pasta and beans in Italian?
I’ve been on a real food and wine pairing kick lately and the inspiration for this soup was my bottle of Castello Banfi Belnero Toscana. One of the things that I love about this wine is that it blends together rich aromas of tobacco and coffee with fruity hints of cherries and plums. This wine pairs perfectly with this soup and others, as well as grilled meats and medium-aged cheeses.
Lately I have really been enjoying the idea of wine and food pairings. It’s really fun to find a wine that you love and complement the flavors through food. If this isn’t something you have been into before, I would encourage you to start looking at wine in a different light. I no longer look at wine as just a beverage but more of a way to bring together all of the flavors of my meal.
I found this really great wine pairing guide on the Wine Folly website, which is a great resource if you’re new to wine. The offer a lot of different lessons if you’re brand new to drinking wine or if you have a more advanced palate.
If you’re ready to pull out the sweaters and cozy up with a big bowl of soup, try this recipe out this weekend with a glass of Castello Banfi Belnero Toscana. Buon appetito!
- 2 tablespoons Extra Virgin Olive Oil, plus more for drizzling
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- Â¼ pound pancetta, cubed
- 1 potato, diced small
- 1 (28-ounce) can Italian crushed tomatoes
- 5 cups chicken broth or water
- 1 (1-pound) package Ditalini pasta, cooked for al dente texture
- 1 (14-ounce) can chickpeas
- 1 (14-ounce) can cannelini Beans
- Sprig fresh rosemary
- Grated Parmigiano-Reggiano, for serving
- Salt and pepper
- Heat a large soup pot on a medium high setting. Add oil, onions, garlic and pancetta. Lightly brown pancetta, about 4 minutes. Add a pinch of salt and pepper.
- Add potatoes, tomatoes and broth. Once boiling, turn down to a steady simmer. Simmer on low for 20 minutes, stirring occasionally.
- For a thicker, creamier texture, we use an emulsion stick or the back of a fork to smash potatoes before adding beans. Stir in chickpeas and beans. Add sprig of fresh rosemary. Simmer for another 5 minutes.
- Add cooked pasta and cook together for another 2 minutes to marry flavors.
- Serve topped with grated Parmigiano-Reggiano.
This is a sponsored post from Banfi. All opinions expressed are my own.