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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli is from The Odioso Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons Olive oil (extra-virgin)
1/8 pound pancetta, chopped (bacon will work)
2 (4-6 inch) sprigs of Rosemary left intact
1 (4-6 inch) sprig of Thyme left intact
1 large fresh Bay Leaf or 2 dried Bay Leaves
1 medium onion, finely chopped
1 rib celery, finely chopped
4 large Garlic cloves, chopped
Coarse salt and pepper
2 (15 ounce) cans of cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 ½ cups ditalini
Grated Parmigiano or Romano for the table
Crusty bread, for dipping and mopping 
Directions:
Directions:
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season the vegetables with salt and pepper. Add beans, tomato sauce, water and stock to pot and raise heat up to high. Bring the soup to a rapid boil and add pasta. Reduce heat to medium and cook soup stirring occasionally 6-8 minutes until pasta is al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table with a trivet. Ladle soup into bowls and top with lots of grated cheese. Pass the bread to everyone.

 

 

 

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