Pasta e Fagioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tablespoons of extra virgin olive oil
1/8 pound (about 8 slices) pancetta, chopped
2 (4-6 inch) sprigs rosemary, leaf intact
1 (4-6 inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
coarse salt and pepper
2 (15oz) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups of water
1 quart of chicken stock
1 1/2 cups ditalini
grated parmigiano or romano cheese for the table
crusty bread, for mopping
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Directions: |
Directions:Heat a deep pot over medium heat and add oiland pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped veggies, and garlic. Season veggies with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6-8 minutes or until pasta is al dente. Roesmary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread bowl for mopping. |
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