To add immense flavor and bring another layer of flavor to the dish, incorporate the rind of the pork. Pork rind, or skin, is rich in fat and collagen and is the secret to a really great soup.
A classic pasta e fagioli relies on a flavorful base of mirepoix - chopped onion, celery, and carrots - sauteed in olive oil. The broth is flavored with tomato paste and fresh rosemary and sage.
While a minestrone is a bit more flexible, to make pasta e fagioli, you absolutely must use white beans. Cannellini is traditional but, in a pinch, white navy beans can also do the trick.
Cheap parts of the pig such as neck bones, feet, and hocks are ideal for this purpose, as they come with a lot of skin still attached.
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