Growing up, Daisy Ryan explored various food styles. However, one family tradition has been inviolable for over ten years: “Every year, my mother and I make tortellini in brodo from scratch, the traditional way,” the chef explained. The soup’s slow-cooked richness of flavor has been a significant influence on her preparation of another Italian tradition: pasta and the fagioli.
A staple at Bell’s, Ryan’s adored restaurant on California’s central coast. The dish lends itself to seasonal variations; she often adds fresh tomatoes or morel mushrooms. However, the base remains excellent broth, delicious beans, Parmesan, thyme, and pasta. This variation, Ryan’s 2nd Slow Food Fast recipe, simplifies the process while retaining the deliciousness by altering canned stock from the store and tinned beans with aromatics, wine, and a chunky Parmesan rind. Al dente pasta and freshly grated cheese give bodies and help ensure bowls are cleaned. Although any small pasta shape is suitable according to the chef, it should resemble the bean size. The drizzle of oil can finish the meal off with a delicious taste.
Pasta e Fagioli With Parmesan and Fresh Thyme
The addition of wine to store-bought broth herbs, wine, and Parmesan rind can be a way to flavor that is slow-cooked.
Ingredients
- 8 cups chicken broth
- 1. (3-inch) slice Parmesan rind, half cup grated Parmesan, and an additional
- Two medium carrots
- 1 1/2 Yellow Onions
- Three 1/2 stalks of celery
- Half a cup of white wine
- 1 (approx. 15-ounce) can of cannellini beans, drained
- 3 cups of water
- 8-10 sprigs of fresh thyme
- Three cloves garlic, smashed
- 1/2 cup olive oil plus an extra tablespoon to drizzle
- Salt from Kosher.
- 1 cup ditalini or any other small pasta
Directions
- Set a medium pot over medium heat. Include the broth from chicken, Parmesan rind, one carrot, two onion halves, two roughly chopped stalks of celery, and wine. Cook until the liquid has been reduced to a quarter, approximately 20 minutes.
- Place your beans into a large pot with water, thyme, garlic, and two tablespoons of oil as you cook. Cook on moderate heat until heated through approximately 15 minutes. Make a third pot of salted water, and boil it over high temperature. Add pasta; cook until just al dente. Strain, and then toss with some olive oil.
- To make your soup. Strain soup into a heatproof pot and put it away in the kitchen. Keep the bank ready. Finely chop the rest of the celery, carrots and onions. Add them to the pot that has been rinsed and drizzle with olive oil two tablespoons. Add salt and pepper to taste. Cook on medium temperature until onion is translucent, which takes about 5 minutes.
- Pour in the broth you have reserved and bring it to a boil. In the meantime, strain the beans, removing the cooking liquid, garlic, and thyme. Add pasta and beans to broth, and cook until the flavors blend, approximately 3 minutes. Remove from heat, stir in 1/2 cup of grated Parmesan, and season with salt. Pour into bowls, and then top with grated Parmesan and olive oil.
