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Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli, by , is from Lexi's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alexis Williams
Added: Friday, October 20, 2006


1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans canellini beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and bay leaf. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Season the soup with ground black pepper and red pepper flakes.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

Preparation Time:
Preparation Time:
25 minutes




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