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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta E Fagioli Recipe

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This recipe for Pasta E Fagioli is from The Jackson Family Cookbook Project, 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:  
3 T. olive oil
4 oz. pancetta (or bacon) chopped
1 yellow onion chopped
2 carrots, peeled and chopped
2 stalks of celery, chopped
3 cloves garlic minced
1 can canellini beans drained and rinsed
1 1/2 cups diced canned plum tomatoes with juice
8 cups chicken broth or water
1 tsp. salt
1/4 tsp. pepper
1/2 pound small shells or ditalini pasta, cooked & drained
grated Parmesan
extra virgin olive oil
Directions:
Directions:
In a large soup pot, warm the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it renders its fat and is golden (about 5 mins.).. Add the onion, carrots, celery, and garlic and cook, stirring often until the vegetables have softened, about 5 - 7 minutes. Add the tomatoes and their juices, the broth or water, and 2 teaspoons kosher salt and bring to a boil. Reduce the heat to low, cover and simmer for about 45 minutes. Add beans and simmer another 15 minutes.

2. To thicken soup, remove 3 large spoons of vegetables and beans and mash until smooth. Return the puree to the pot. Add the pasta and simmer for 5 more minutes.

3. Ladle into soup bowls and top with Parmesan and a drizzle with a little olive oil.
Number Of Servings:
Number Of Servings:
6

 

 

 

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