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Jenna and Tony's Favorite Pasta and Bean Soup (Pasta e Fagioli) Recipe

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This recipe for Jenna and Tony's Favorite Pasta and Bean Soup (Pasta e Fagioli), by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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!



1 tbsp. extra virgin olive oil
3 oz. pancetta (Italian bacon), finely chopped
1 cup onion, finely chopped
3 carrots, sliced 1/8 inch thick
2 celery stalks, finely chopped
4 medium garlic cloves, pressed
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 tsp. anchovy paste
28 oz. can diced tomatoes with liquid
1 piece Parmesan cheese rind, 5 inches by 2 inches
2-15 oz. cans cannellini beans, drained and rinsed
4 cups canned chicken broth
2 1/2 cups water
1 tsp. salt
8 oz. small shaped pasta, Ditalini, Tubetini or other
pepper to taste
2 oz. grated Parmesan cheese

Heat oil in large Dutch oven over medium-high heat until simmering, but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally until beginning to brown, 3 to 5 minutes. Add onion, carrots and celery, stirring occasionally until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes and anchovy paste, stirring constantly until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of the pan. Add cheese rind, beans, chicken broth, water and salt, bring to a boil, then reduce heat to low to blend flavors. In a separate pot, cook pasta according to the package directions, about 10 minutes, drain and add to soup. Add pepper to taste. Discard cheese rind and serve immediately. Sprinkle with grated Parmesan cheese, as desired.

Personal Notes:
Personal Notes:
Everyone loves this soup! The anchovy paste and the pancetta really boosts the flavor. Don't substitute them. Serve with crusty Italian bread.




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