Pasta Fagioli Stanley Tucci White Bean Stew

Pasta Fagioli or White Bean Stew by Stanley Tucci

For a quick but wholesome lunch or dinner, try this recipe of beans, carrots and tomatoes.  The dish is full of nutrition,   Stanley Tucci is one of the most recognized chefs today.  He has published cookbooks and appears as a guest frequently on TV cooking programs.

Ingredients
1 1/2 cups Ditalini Pasta or small elbow macaroni
2 cans Cannelloni Beans, drained and rinsed
3 Tablespoons Extra-Virgin Olive Oil, divided for cooking and finishing
1 whole Yellow Onion, finely diced for base flavor
2 carrots, peeled and diced small
2 whole celery stalks diced for aromatic base
4 garlic cloves minced for flavor depth
1 can diced tomatoes, San Marzano preferred for sweetness
4 cups low sodium vegetable broth
2 teaspoon chopped Rosemary
2 teaspoons fresh thyme
1 Bay leaf
Parmesan Cheese rind
1 1/2 Kosher salt
1 teaspoon fresh ground pepper for finishing and seasoning.

Directions:

Build the Aromatic Base.

Heat 2 tbsp Extra-Virgin Olive Oil in a large Dutch oven over medium heat. Add the finely diced Yellow Onion, Carrots, and Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

The soffritto should develop a sweet aroma without browning. This foundation layer provides the depth of flavor characteristic of Stanley Tucci’s approach to Italian cooking. Season lightly with a pinch of the Kosher Salt to enhance the natural sweetness.

Step 2: Develop Flavor with Garlic and Herbs

Add the minced Garlic Cloves to the pot and cook for 1 minute, stirring constantly to prevent burning. The garlic should release its fragrance but not take on any color. Immediately add the chopped Fresh Rosemary and Fresh Thyme, stirring for another 30 seconds.

Pour in the Diced Tomatoes with their juices and cook for 3-4 minutes until the mixture thickens slightly. The tomatoes should break down and meld with the aromatics, creating a rich base for the stew.

Step 3: Simmer the Stew to Perfection

Add the drained and rinsed Cannellini Beans, Vegetable Broth, Bay Leaf, Parmesan Cheese Rind, remaining 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

Partially cover the pot and let it cook for 20-25 minutes, stirring occasionally. The stew is ready when the beans are creamy and the flavors have melded together. The Parmesan Cheese Rind should have infused the broth with its rich, savory depth.

Step 4: Finish with Pasta and Final Touches

Stir in the 1.5 cups Ditalini Pasta and cook uncovered for 8-10 minutes, or until the pasta is al dente. The pasta should absorb some of the broth, thickening the stew to the perfect consistency. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

Once the pasta is cooked, remove the Bay Leaf and Parmesan Cheese Rind. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil and stir to incorporate. Let the stew rest for 5 minutesoff the heat before serving to allow the flavors to settle and the stew to reach its ideal thickness.

Pro Tips For Making Pasta Fagioli Recipe Tucci

• Undercook the Pasta: Cook the ditalini 2 minutes less than package instructions—it’ll finish in the broth and soak up flavor without turning mushy. I learned this the hard way after ending up with a pot of gummy noodles.
• Mash Some Beans: Crush about half the cannellini beans with a fork before adding them to thicken the soup naturally. Sounds weird, but it works and gives it that classic creamy texture.
• Sweat the Veggies: Let the onion and carrots cook in olive oil for at least 8-10 minutes until soft and sweet—rushing this step leaves the soup tasting raw. My grandmother swore by this, and she was right.
• Use Starchy Water: Reserve a cup of pasta water before draining and stir it into the soup at the end. It helps bind everything together and adds a silky richness you’d otherwise miss.

White Beans, Asparagus with Crispy Chicken

White Beans And Asparagus, With Crispy Chicken

A one-pot meal that will impress your dinner guests, and would work well with just about any seasonal vegetable.
Ingredients:
The beans
½ lb Classic Flat White beans cooked with celery, carrot, yellow onion, garlic, rosemary, thyme, Parm rind, salt, duck fat or olive oil Kosher salt and black pepper, plus more to taste
1 tablespoon olive oil
2-½ pounds bone-in, skin-on chicken thighs or breasts (4 to 6 pieces)
1-2 cups chicken stock
1 bunch of asparagus, ends snapped off and sliced into 1-2” pieces
Flaky salt, for serving
Lemon, for serving (optional)

Directions:
Prepare the beans: 

Cook beans in the cooking vessel of your choice. (If you have the time, opt for the stovetop method – these beans love a braised!) Once cooked, remove the aromatics and strain, reserving 1 cup of broth.

Cook the chicken:                                                            Season chicken with salt and pepper. When the beans have 15 minutes left to cook, heat oil over medium heat in a large heavy-bottomed braiser or skillet with a lid (ideally cast iron) and add chicken, skin-side down. 

Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface which will promote browning. 

Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5-8 minutes, depending on the size of the chicken pieces. 

At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7-10 minutes. Remove skillet from heat and transfer chicken to a plate to rest, leaving all the fat behind. 

Deglaze the pot and add the beans: Over medium heat, add 1 cup of chicken stock to the braiser or skillet to deglaze it, scraping the bottom to release all of the tasty bits. Add beans and reserved broth. You should be able to see a little bit of liquid between the beans; add more chicken stock if necessary. Cook, stirring occasionally, and seasoning gradually as the liquid reduces into a glossy sauce. 

Add the asparagus and return the chicken: Add asparagus and toss to coat, then nestle chicken among the beans, adding any juices that have collected on the plate to the skillet. Reduce heat to a low simmer, cover pan, and let cook for 3-4 minutes or until chicken is warmed through and asparagus is bright green and al dente. 

Serve: Divide chicken, beans, and asparagus between plates. Add flaky salt and a final few turns of pepper. Serve as-is for a rich, savory dish or with a squeeze of lemon juice a brighter, lighter take.