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From America's Test Kitchen
The American version of this hearty Italian bean-and-vegetable stew—sometimes called pasta fazool—often turns out bland, with mushy beans and pasta and too much tomato. And it can take hours to prepare. We wanted rich broth, perfectly cooked beans and pasta, and complex flavors—and we wanted to prepare it in a reasonable amount of time.
Substituting canned beans for dried would save the most preparation time, and we found cannellini beans to be the closest to the dried cranberry beans used in authentic recipes. We started to build deep flavor by sautéing pancetta (though bacon also works) and, for aromatics, onion, garlic, and celery. Tomatoes (diced worked better than crushed or sauce) went in next. A small amount of minced anchovies was unidentifiable but added complexity. Chicken broth diluted with water was our cooking liquid; chicken broth alone made the dish taste too much like chicken soup. A Parmesan rind added another layer of flavor. Last into the pot went the pasta. The flavors of our thick, hearty soup harmonized perfectly and, best of all, we had spent less than an hour at the stove.
Makdes about 4 quarts, serving 8 to 10
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe. Ditalini and orzo are especially good pasta shapes for this variation.
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