Pasta e Fagiole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 onion chopped
1-2 carrot thin slice or chop
1-2 celery chopped
4 oz pancetta
Garlic cloves
Garlic olive oil
Pork stock from slow cooker pork recipe or 4 c. Chicken broth
3 cans cannellini beans or 3-4 cups cooked with 4 c bean broth
14 oz crushed tomatoes
2 T. Tomato paste
Bay leaf. Rosemary sprig
Parm rinds left over
Baby kale or spinach 5-8oz or napa cabbage
Optional: WFM Mediterranean veg frozen
Red wine optional 1/2 c.
Dried Italian herbs
Fresh herbs
Crushed red pepper
Black pepper 1 t
Salt 2t
Small pasta 1/2 to 1 lb cooked separately
Finish with 2-3 T. Vinegar, Parm 1 cup.. Add pesto to each bowl with pasta
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Directions: |
Directions:Cook small dice pancetta in a little oil until crisp, drain and set aside.
Saute aromatics until soft, add more oil if needed. Add garlic, tomato paste and seasonings for a few minutes.
Add other ingredients except pasta and bring to boil, then simmer for about an hour or in slow cooker 4-6 hours
Add seasoning (and herbs) to taste.
Serve soup over the pasta. Best to keep separate so pasta does not get too soft. Add finishers.4 |
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Number Of
Servings: |
Number Of
Servings:8 |
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