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Pasta e Fagiol This is a version of the soup that I remember my grandmother, Mary Peluso made. My gr Recipe

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This recipe for Pasta e Fagiol This is a version of the soup that I remember my grandmother, Mary Peluso made. My gr, by , is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , 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!

Contributor:  
Contributor:  
louise kane

Category:
Category:

Ingredients:  
Ingredients:  
1 stalk celery, minced
6 – 8 cloves garlic minced or more if you are brave
4 leaves fresh sage crumbled or chopped fine and 1 tsp ground sage 
1 onion minced
3 tbls. fresh parsley minced
5 –6  large chopped tomatoes, squeeze out seeds or 1 can chopped tomatoes in juice (I use a bag of frozen tomatoes from my garden and that works just fine) 
Olive oil to swirl in pan
3 tbls. Chopped/minced good pancetta
1 large box fat free, organic chicken broth or 3 really good chicken boullioun cubes and 3 cups water 
3 cups cooked Ditalini macaroni
3 cups fresh cooked great northern beans remaining brothy after cooking  - or 3 cups drained cannelloni beans if you must 
1/4 cup good white wine

Fresh grated romano cheese in slivers 
Fresh ground black pepper 

Directions:
Directions:
Heat enough good extra virgin olive oil to cover bottom of soup pot and add garlic, and pancetta and sauté on low heat for a few minutes being careful not to burn. The intent is to soften the garlic and pancetta lightly browned but garlic not.  Add celery and onions and chopped fresh sage cook a few minutes longer, then add tomatoes and any juices and cook for 10-15 minutes so the flavors are blended and the tomatoes cooked down. Then add the chicken broth or cubes and water and wine, parsley, and beans and deed sage and heat a few minutes longer. The soup should be thick but remember you need to add the cooked ditalini so you also need some broth to the soup as the pasta will expand, so if you need to add more or less broth adjust accordingly. To plate add small ladle of hot pasta into wide soup bowls cover with hot soup broth base.  Grate fresh Romano on top and serve with fresh ground black pepper. 

You can also add a dash of tomato paste when adding the chicken broth to give it more base, and or some white wine. 
Sometimes I add spinach to the end of the soup in the last few minutes when I am carving greens, but my grandmother never did and that is not a true pasta e fagiol

Bon apetite! 

Personal Notes:
Personal Notes:
as with most great Italian food, you can easily make this vegan by omitting the Pancetta.

 

 

 

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