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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli, by , is from The Lombardi Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Connie Lombardi


3-4 Slices of Pancetta or Prosciutto
2 Sprigs fresh Rosemary - Left intact
1 Sprig of Thyme - Left intact
1 Large fresh bay leaf or dried bay leaves
1 Medium Onion - Chopped
1 Large Carrot - Chopped
4 - 6 Garlic Cloves - Chopped
1 Stalk Celery - Finely Chopped
Salt and Pepper to taste
1 Cup Can Tomato Sauce (sauce not whole tomatoes)
2 Cups Water
1 qt Chicken Stock

1 1/2 Cups Ditalini**
Red Pepper Flakes - Optional
Grated Hard Cheese

In deep pot, heat oil and pancetta until browned.

Add herb stems, bay leaf, chopped vegetables and garlic. Season with salt and pepper.
Add beans, tomato sauce, water and stock and raise heat to high. Bring soup to a rapid boil; then reduce to medium heat and cook soup for 15 minutes.

Most people add the pasta to the soup while cooking. Our family prefers to add the pasta prior to serving soup.

Garnish with cheese

Number Of Servings:
Number Of Servings:
6 Large
Preparation Time:
Preparation Time:
30 Minutes




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