Main Course ItalianPastaCarrotParmesanPorkWhite BeansTomato

Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 0.13 pound (about 3 slices) pancetta, chopped; 2 (4 to 6-inch) sprigs rosemary, left intact; 1 (4 to 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 (15 ounce) cans cannellini beans; 1 cup canned tomato sauce or canned crushed tomatoes; 2 Reggiano Parmigiano rinds; 2 cups water; 1 quart chicken stock; 1.5 cups ditalini; Grated Parmigiano or Romano, for the table; Crusty bread, for mopping

Prep: 10 min

Cook: 20 min

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Contains:DairyGluten

I'm not sure what possessed me, but one day I simply decided I wanted to make Pasta e Fagioli. I found the best recipe I could find, made a couple of minor adjustments and we've…

Directions

1
Heat a deep pot over medium high heat and add oil and pancetta.
2
Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.
3
Season vegetables with salt and pepper.
4
Add beans, tomato sauce, water, parmesan rinds and stock to pot and raise heat to high.
5
Bring soup to a rapid boil and add pasta.
6
Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
7
Rosemary and thyme leaves will separate from stems as soup cooks.
8
Remove herb stems and bay leaf from soup and place pot on table on a trivet.
9
Let soup rest and begin to cool for a few minutes.
10
Ladle soup into bowls and top with lots of grated cheese.
11
Pass crusty bread for bowl mopping.