Chifferini with Beans
“Chifferini e Fagioli”
True peasant-style cooking, this hearty soup is traditionally thicker and more stew-like than typical North American soups. Some versions are meatless but Italian sausage adds full-bodied flavour to this classic recipe.
Preparation Time:
20
min
Cooking Time:
45
min
Servings:
6
Ingredients
2 tbsp (30 mL)
olive oil
1/2 lb (250 g)
mild Italian sausage, casings removed and crumbled
1
onion, chopped
3
plum tomatoes, seeded and diced
6
garlic cloves, minced
1 1/2 tsp (7 mL)
chopped fresh rosemary leaves
1/2 tsp (2 mL)
freshly ground pepper
8 cups (2 L)
chicken broth
2 cans (540 mL each)
Romano, white kidney or navy beans, drained and rinsed
1 1/2 cups (375 mL)
Giovanni Panzani Chifferini Rigate
1/2 cup (125 mL)
freshly grated Grana Padano cheese
1/4 cup (50 mL)
chopped fresh parsley leaves
Method
  1. Heat the oil in a Dutch oven set over medium heat. Add the sausage meat, onion, tomatoes, garlic, rosemary and pepper. Cook for 10 minutes or until the vegetables are softened and the sausage is browned.
  2. Add the chicken broth and beans; bring to a boil. Simmer for 20 minutes or until slightly thickened.
  3. Add the chifferini and cook for 10 to 12 minutes or until tender. Stir in cheese and parsley.
Tips
Omit the sausage for a meatless entrée. To reduce the sodium in the soup, substitute sodium-reduced broth or replace some of the regular broth with water. Substitute Parmigiano-Reggiano cheese or another hard grating cheese for the Grana Padano.
Ingredient Notes
Legumes: Many Italian households dedicate at least one or two weekly meals to beans. While they are grown throughout the country, Tuscany is famous for its bean production. Popular varieties include cannellini (or white kidney beans), Romano, borlotti, fava and lentils. Dry beans require patient soaking and boiling for tenderness so canned beans are a speedy substitute. Be sure to rinse canned beans well to remove the canning brine and excess sodium.
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Chifferini with Beans

“Chifferini e Fagioli”



Preparation time: 20
Cooking time: 45
Servings: 6


Ingredients

2 tbsp (30 mL)
olive oil
1/2 lb (250 g)
mild Italian sausage, casings removed and crumbled
1
onion, chopped
3
plum tomatoes, seeded and diced
6
garlic cloves, minced
1 1/2 tsp (7 mL)
chopped fresh rosemary leaves
1/2 tsp (2 mL)
freshly ground pepper
8 cups (2 L)
chicken broth
2 cans (540 mL each)
Romano, white kidney or navy beans, drained and rinsed
1 1/2 cups (375 mL)
Giovanni Panzani Chifferini Rigate
1/2 cup (125 mL)
freshly grated Grana Padano cheese
1/4 cup (50 mL)
chopped fresh parsley leaves



Method

  1. Heat the oil in a Dutch oven set over medium heat. Add the sausage meat, onion, tomatoes, garlic, rosemary and pepper. Cook for 10 minutes or until the vegetables are softened and the sausage is browned.
  2. Add the chicken broth and beans; bring to a boil. Simmer for 20 minutes or until slightly thickened.
  3. Add the chifferini and cook for 10 to 12 minutes or until tender. Stir in cheese and parsley.

Tips

Omit the sausage for a meatless entrée. To reduce the sodium in the soup, substitute sodium-reduced broth or replace some of the regular broth with water. Substitute Parmigiano-Reggiano cheese or another hard grating cheese for the Grana Padano.

Ingredient Notes:

Legumes: Many Italian households dedicate at least one or two weekly meals to beans. While they are grown throughout the country, Tuscany is famous for its bean production. Popular varieties include cannellini (or white kidney beans), Romano, borlotti, fava and lentils. Dry beans require patient soaking and boiling for tenderness so canned beans are a speedy substitute. Be sure to rinse canned beans well to remove the canning brine and excess sodium.