BARILLA® PASTA E FAGIOLI WITH ALABAMA COLLARDS

INGREDIENTS

• 3 lb Barilla® Pipette
• 12 qt Zuppa di Fagioli
• 3 cup crushed San Marzano tomatoes
• 3 cup extra virgin olive oil
• Kosher salt & pepper, to taste
• 5 lb cannellini beans, dried
• 5 lb cranberry beans, dried
• 4 ea. celery, whole stalks
• 3 ea. carrots, peeled and whole
• 6 ea. onions, small, diced
• 1 cup garlic, chopped
• 1 lb collard greens, de-stemmed and chopped
• 5 sprigs rosemary, fresh
• 5 sprigs sage, fresh
• 7 ea. bay leaves
• ½ lb parmesan rind
• 1 lb prosciutto skin or salted fatback
• 1 lb pancetta, diced into 1″ cubes
• 2 ea. smoked ham hocks
• 4 gallons chicken stock
• 1 lb butter
• 2 tbsp crushed red pepper flakes
• Salt & black pepper, to taste

PREPARATION

1. 1. Soak cranberry beans and cannellini beans separately in cold water overnight (12–24 hours).
2. 2. Drain the beans and discard the soaking water. Place each type of bean in its own pot, cover with fresh cold water, bring to a boil, and cook for about 30 minutes, skimming off any foam or impurities.
3. 3. Remove from heat. Drain the cranberry beans and set aside; reserve the cannellini beans and their cooking water for the soup.
4. 4. In a large soup pot, heat about ½ cup blended oil (or part of the extra virgin olive oil) and add prosciutto skin, pancetta, and ham hocks. Render until the pancetta is crisp and the prosciutto skin releases fat.
5. 5. Add chopped garlic, butter, and diced onions to the pot. Sauté until onions are soft and slightly caramelized.
6. 6. Stir in celery, carrots, collard greens, Parmesan rind, rosemary, sage, and bay leaves.
7. 7. Pour in the chicken stock, reserved cannellini beans with their liquid, Zuppa di Fagioli, and crushed San Marzano tomatoes. Add the drained cranberry beans, crushed red pepper flakes, salt, and black pepper to taste.
8. 8. Simmer over medium-low heat for about 1 hour 20 minutes, stirring occasionally, until beans are tender. Continue cooking in 10-minute increments if needed.
9. 9. While the soup simmers, cook pasta according to package directions. Drain and optionally toss with a little olive oil to prevent sticking.
10. 10. Add the pasta to the soup and stir gently to combine. Taste and adjust seasoning as needed.
11. 11. Serve hot, optionally with grilled ciabatta crostini. Remove large items before serving (ham hocks, herbs, Parmesan rind) or leave them in for extra flavor.