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Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Thursday, November 6, 2008


8 slices bacon, cut crosswise into 1/4-inch-wide strips
3 medium red onions, finely chopped
3 medium cloves garlic, minced
1/2 teaspoon dried rosemary
2 quarts lower-salt chicken broth
Two 15-1/2-ounces cans chickpeas, rinsed and drained
14-1/2-ounces can petite-cut diced tomatoes
4 medium carrots, peeled, halved lengthwise, and thinly sliced
3 medium celery ribs with leaves, thinly sliced crosswise
1 slender 3-inch cinnamon stick
Kosher salt and freshly ground black pepper
1 cup tubettini (or other small pasta)
1-1/2 teaspoons red-wine vinegar; more to taste
Grated or shaved Parmigiano-Reggiano for garnish


In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Number Of Servings:
Number Of Servings:
8 servings, 16 cups
Personal Notes:
Personal Notes:
I got this recipe from www.finecooking.com

Nutritional Info: 370 calories, 70 calories from fat




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