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Pasta e Fagiole Recipe

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This recipe for Pasta e Fagiole, by , is from Cindy Harbaugh 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!

Cynthia Harbaugh


1 onion chopped
1-2 carrot thin slice or chop
1-2 celery chopped

4 oz pancetta
Garlic olive oil
Pork stock from slow cooker pork recipe or 4 c. Chicken broth
3 cans cannellini beans
1 lg can crushed tomatoes or 2 14 oz cans diced tomatoes
1 T. Tomato paste
Bay leaf
Parm rinds left over
Baby kale or spinach 5-8oz
Red wine optional
Dried Italian herbs
Crushed red pepper
Black pepper
Small pasta 1/2 to 1 lb cooked separately
Finish with 2-3 T. Vinegar, parm. Add pesto to each bowl with pasta

Cook small dice pancetta in a little oil until crisp, drain and set aside.
Saute aromatics until soft, add more oil if needed.
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.

Number Of Servings:
Number Of Servings:




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