Pasta a Fagioli
Last updated on June 7th, 2023 at 01:18 pm
This is fast, easy and sooooo yummy. Everyone in the family loves it! It has great flavor and is great for a chilly night.
Ingredients
- 2 tablespoonsย (2 turns around the pan) extra-virgin olive oil
- 1/8 poundย (about 3 slices) pancetta, chopped
- 2ย (4 to 6-inch)ย sprigs rosemary, left intact
- 1 (4 to 6-inch)ย sprig thyme with several sprigs on it, left intact
- 1 largeย fresh bay leaf or 2 dried bay leaves
- 1ย mediumย onion, finely chopped
- 1ย smallย carrot, finely chopped
- 1ย ribย celery, finely chopped
- 4ย largeย cloves garlic, chopped
- Coarse salt and pepper
- 2ย (15 ounce)ย cans cannellini beans
- 1ย cupย canned tomato sauce or canned crushed tomatoes
- 2ย cupsย water
- 1ย quartย chicken stock
- 1 1/2ย cupsย ditalini
- Grated Parmigiano or Romano, for the table
- Crusty bread, for mopping
Instructions
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables 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 to 8 minutes or until pasta is cooked al dente. Rosemary 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 for bowl mopping.
Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!