Enticing meals don't have to end when Newport Restaurant Week does. These featured recipes taken from our participating restaurants will have you channeling your inner culinary skills long after NRW comes to a close. 

 

Castle Hill Inn: Pasta e Fagioli

 

INGREDIENTS

3 Tbsp olive oil
1 Spanish onion, diced
1 large carrot, diced
1 large celery stalk, diced
2 large garlic cloves, minced
1/4 teaspoon chile flakes
6 cups chicken stock 
1 cup chopped peeled tomatoes, canned
1/2 pound ditalini pasta
4 cups freshly cooked borlotti beans
1/4 cup chopped parsley
Parmigiano-Reggiano, salt and black pepper to taste

 

PROCEDURE

 

Preheat a stockpot over medium heat.  Add the olive oil, and cook the onions, carrots, and celery for 3-5 minutes, or until they’re soft and translucent. Add the garlic and chile flakes, and cook for an additional 2 minutes.


Add the chicken stock and tomatoes and bring to a boil. Add the pasta and simmer for about 8-10 minutes, or until the pasta is al dente 
When the pasta is al dente, add the beans and cook another 2-3 minutes. Turn off the heat and stir in the parsley. Add Parmigiano-Reggiano, salt, and black pepper to taste.  It’s best to let the soup sit overnight for the flavors to mature.