A couple months ago, I posted about my dad’s recipe for smoky, spicy pasta e fagioli—bean and pasta soup, which is never quite as good as when he makes it. Last night we took another stab at it, this time following my dad’s advice about using Strianese cannellini beans (avail at Whole Foods) and a less starchy pasta, and the results were fantastic! Also, I think the Spanish Nuñez de Prado extra-virgin olive oil I’m currently obsessed with adds a deliciously sacrilegious note to the Tuscan affair—I drizzled some in at the end for a rich, citrusy, peppery finish. It makes for a hearty and satisfying soup, and leftovers are every bit as good. For my dad’s pasta e fagioli recipe, click HERE.
