Pasta e Fagioli

Pasta e Fagioli
Total Time
30 min
Total Time
30 min
  1. 2 T. EVOO
  2. 1/8 lb. pancetta, chopped 2
  3. 4 (6") sprigs rosemary, left intact
  4. 2 (4-6") sprigs thyme, left intact
  5. 1 large fresh or 2 dried bay leaves
  6. 1 medium onion, finely chopped
  7. 3 carrots, finely chopped
  8. 2 ribs celery, finely chopped
  9. 4 large cloves garlic, finely chopped
  10. salt and fresh ground pepper to taste
  11. 2 (15 oz) cans cannellini beans
  12. 1 cup canned tomato sauce or canned crushed tomatoes
  13. 2 cups water
  14. 1 quart chicken stock
  15. 1 ¼ cups ditalini
  16. freshly grated Parmigiano cheese
  17. crusty bread, warmed
  1. Heat olive oil in dutch oven over medium high heat and add pancetta. Brown pancetta lightly and add herb stems, bay leaf, onions, carrots and celery. Cook until soft and then add garlic. Season with salt and pepper and cook another few minutes.
  2. Add beans with liquid, tomato sauce, water and stock to pot and raise the heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring frequently to prevent pasta from sticking to bottom of pan. Cook for 6-8 minutes until pasta is al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaves from soup.
  3. Allow soup to rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of freshly grated cheese.
  4. Pass crusty bread for bowl mopping.
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